DSCN0387I don’t think that anyone who knows me would ever describe me as a perfectionist, so this is kind of uncharted territory, but I ended up being so dissatisfied with yesterdays lame pasta and tomato-sausage dish that I felt like I had to make up for it. Thankfully, dinner tonight was fantastic. I’ve absolved myself for putting bad food on a blog, which is an internet crime almost as heinous as using hashtags on facebook.

I knew I needed to do something with the sausage I had left over, but I was not looking forward to eating it again after having to reheat last night’s dinner for lunch. I decided to go a completely different, though not completely un-Italian, direction and make a sandwich. This turned out to be one of the more satisfying things I’ve made in a long time. I think the best thing I did with this sandwich was cook the peppers and onions pretty hot, so they got kind of charred before I turned down the heat to caramelize them while I did everything else. Anyway, I’d highly recommend going all-out on an elaborate sandwich for dinner sometime soon, even if it’s not this one.

DSCN0373 DSCN0381

Ingredients:

2 hot Italian sausage links

2 hoagie rolls

1 bell pepper

1 cubanelle pepper

1 poblano pepper

1/2 onion

2 eggs

Olive oil

Salt and pepper

Process:

  1. Heat 2 tablespoons olive oil over medium high heat in a wide skillet. Slice onion crosswise into rings. Cut the tops off the peppers and pull out the cores and seeds, then slice each pepper into rings as well. Add sliced vegetables to hot pan and season with salt and pepper to taste. Let the edges of your vegetables brown a little, then turn the heat down to medium low and stir occasionally.
  2. Heat a tablespoon of olive oil in a heavy cast iron skillet over medium high heat. When the oil smokes, add sausages to skillet. Cook for 5-6 minutes until sausages are well browned, then flip and cook for another 5 minutes. Remove sausages and reserve on a plate.
  3. Turn heat on cast iron skillet down to medium low. Slice hoagie rolls in half and hollow out the top half, then toast halves in skillet for about 4 minutes. Remove bread and reserve.
  4. In the same skillet, crack eggs and cook for 4-6 minutes until done but yolks are still runny.
  5. Remove your vegetables from the pan and assemble your sandwiches.
Advertisements