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Sausage, Arugula, and Piquillo Pepper Sandwiches, taken from Gourmet magazine.
- 1/2 Cup finely chopped green olives
- 1 Tbsp extra-virgin olive oil
- 4 ciabatta or other rolls about the length of sausages, split
- 4 bratwurst, andouille, or other flavorful, fully cooked sausages, split
- 1/2 cup bottled piquillo peppers or roasted red peppers (much more common), drained and cut into strips
- 2 cups baby arugula
Combine olives and oil (I did this in a food processor and added a little basil), then spread on bottom halves of rolls.
Heat a grill pan or large heavy skillet over medium-high heat until hot, then heat sausages until hot, about 8 minutes (or just cook the sausage the way the package says, like normal people).
Make sandwiches on rolls with peppers, sausages, and arugula. Cut in half.
I thought I had everything to make this recipe, but my red peppers had turned to mush in the fridge, so we didn’t have any. I can’t wait to try it again with the peppers, because the sausage needed another bold flavor to tone it down a little bit. By itself, it overwhelmed the sandwich a little bit. Overall, it was a fast recipe and super filling. Enjoy!
After being overtaken by school this year, I decided to take this summer off to do what I wanted. My goal is to cook more- at least three new things a week. I'm going to document these and other adventures here...these are my experiences with cooking (AND with keeping up with a blog).
