Spring is here with summer-like conditions! I am loving it. The warmer weather means I am less likely to want to use my oven, although I will still use it plenty.I had picked up two packages of polska kielbasa sausage at the market (they were two for $5). One got used immediately and the other was just hanging around waiting for me to use it in something. Wanting something light for dinner, and with plenty of bell peppers in the refrigerator, I decided sausage and pepper sandwiches fit the bill.
I quickly sautéed the onions and peppers together, but since I was getting ready to leave on an eight-day trip to Southern California, I needed to use up all the produce in the house. I tossed in my half-package of sliced mushrooms. I also had some Monterey Jack cheese and thought, why not?!Tasty combination of meat and veggies, the cheese made it silky, and the hearty hoagie roll made it a perfect, satisfying dinner. Filling, yet not overly stuffingly-full to where you want to switch to your fat pants. (Or am I the only one with fat pants?)In my directions, I wrote to season with salt and pepper to taste like I normally do, but I did not add very much salt at all and only when I was sautéing the veggies. The sausage has a decent sodium level, so I didn’t need to add more. I realize with salt, it’s an “to each, his own” type situation, so salt to your liking.
Sausage & Pepper Sandwich
Now, as you can see, I only plated with some good old-fashioned potato chips. But if you want to jazz your meal up a bit, here are three more than fabulous choices for you!Christine at FoodySchmoody…I’m Just Cooking has a fantastic Pineapple Cilantro Rice.Laurie at Love is Food Recipes has a creamy Spring Asparagus Pasta Salad.Aimee at The Veg Life has a light and vegan Pasta Tapenade