Sausage melts are a fabulous fallback dish when working late, or when kids’ sports or ballet classes cut down on cooking time. They’re easy to get on the table in record time, to the delight of hungry kids. From The Pollan Family Table.
FROM THE MARKET
Italian sausage (1 pound, a mix of sweet and hot)
Spanish onion (1 large)
Green bell pepper (1 large)
Red bell pepper (1 large)
Yellow or orange bell pepper (1 large)
Garlic (4 large cloves)
Canned tomato sauce (one 8-ounce can)
Italian hero or sub sandwich rolls (4 rolls, 7 to 8 inches long, preferably whole-grain)
Provolone cheese (8 to 10 thin slices, about 4 ounces)
FROM THE PANTRY
Extra virgin olive oil (2 tablespoons)
Dried oregano (½ teaspoon)
Crushed red pepper flakes (¼ teaspoon)
Sweet and Hot Sausage Hero Melt
Sausage melts are a fabulous fallback dish when working late, or when kids’ sports or ballet classes cut down on cooking time. They’re easy to get on the table in record time, to the delight of hungry kids.
2 tablespoons extra virgin olive oil
1 pound Italian sausage (a mix of sweet and hot)
1 large Spanish onion, halved lengthwise and thinly sliced crosswise
4 large cloves garlic, sliced into slivers
1 large green bell pepper, cut into ¼-inch strips
1 large red bell pepper, cut into ¼-inch strips
1 large yellow or orange bell pepper, cut into ¼-inch strips
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes, or to taste
One 8-ounce can tomato sauce
4 Italian hero or sub sandwich rolls (7 to 8 inches long, preferably whole-grain)
8 to 10 slices provolone cheese
Line a plate with paper towels.
In a large heavy skillet, heat 1 tablespoon of the oil over medium-high heat until it shimmers. Add the sausages and cook, turning with tongs, until they are browned on all sides and no longer pink in the middle, 12 to 15 minutes. Transfer to the paper towel–lined plate to drain. When cool, remove the sausages to a cutting board and slice in half lengthwise, then crosswise in thirds.
Wipe the pan clean with paper towels. Heat the remaining 1 tablespoon of oil over medium-high heat until shimmering. Add the onions and cook until soft and golden, stirring occasionally, about 5 minutes. Add the garlic and cook for 3 minutes. Stir in the bell peppers, dried oregano, red pepper flakes, and ½ teaspoon of salt and mix well. Continue to sauté until the peppers are lightly charred and tender, about 8 minutes.
Return the sausages to the pan and add the tomato sauce. Reduce the heat to medium and cook until heated through, about 8 minutes.
Meanwhile, preheat the broiler.
Split the rolls in half lengthwise and hollow out some of the bread on each of the bottom halves, forming a cavity. Put the rolls cut side up on a rimmed baking sheet and place an equal portion of the sausages and peppers on each roll bottom. Top these with provolone cheese. Broil until the bread crisps and the cheese melts, 2 to 4 minutes. Close the heroes and serve hot.
Food for Thought
You’ll want to use all three colors of bell peppers since each color offers its own health benefits. Green is high in vitamin A, red is supercharged with vitamin C, and yellow and orange are rich in carotenoids and antioxidants. And 1 cup of chopped peppers of any color provides 100 percent of the recommended daily intake of vitamin C.
Excerpted from The Pollan Family Table by Corky, Lori, Dana, and Tracy Pollan. Copyright © 2014 by Old Harvest Way, LLC. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.
Images courtesy Colin Fahrion via Flickr Creative Commons