Nonna’s Sausage and Pepper Sandwiches

Put the sausage links in a medium to large frying pan over medium heat. Fill the pan with water halfway up the sausage links and cook until water is gone, rotating the sausages throughout the cooking process. Cook until sausages are no longer pink and somewhat browned, then remove pan from heat. Let sausages cool slightly so they can be handled.

While sausage is cooking, slice onion and bell peppers and chop tomatoes and garlic.

In a separate large pan add olive oil and heat over medium-hot. Add onions and peppers and cook about 10 minutes. Add chopped tomatoes and garlic and cook until nearly soft. Clear a spot in the pan and leave it exposed for about 30 seconds and add the tomato paste to that hot spot so it cooks a bit before mixing it into the pepper and onion mixture.

While peppers and onions are cooking, slice the sausages into diagonal discs. Add them to the pepper mixture and finish cooking them within the peppers and onions so the flavors meld. This will take about 15 minutes.

Once complete, slice the hoagie rolls, spread the insides of the rolls with mayo, add shredded cheese to the inside of the rolls then add the cooked sausage and pepper mixture. Top with the top of the roll and dig in.

** The addition of the mayo is not traditional, but I have found that is keeps the bread from getting soggy from the juice of the pepper and onion mix, and adds a creaminess to the cheese when it melts. Try it, you will be delightfully surprised.