Italian Sausage & Pepper Sandwiches

with Roasted Prince of Orange Potatoes

40 MIN

4 Servings

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From the Test Kitchen

This recipe calls on the classic pairing of Italian sausages, loaded with sweet and aromatic flavor, and sweet peppers. We’re cooking the peppers with onion and fresh tomatoes and then adding in the browned sausages before piling it all onto rustic ciabatta rolls. Roasted wedges of Prince of Orange potatoes (an especially creamy, orange-tinged variety) make for a simple, satisfying side.

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Nutrition

PER SERVING
Calories

860 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Italian Beef Sausages (Made With Natural Pork Casings)
4 Ciabatta Rolls
4 oz Sweet Peppers
2 cloves Garlic
1½ lbs Prince Of Orange Potatoes
2 Tbsps Tomato Paste
1 Tbsp White Wine Vinegar
2 Tbsps Grated Parmesan Cheese
¼ tsp Crushed Red Pepper Flakes
1 Yellow Onion
6 oz Heritage Globe Or Cocktail Tomatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes:

Preheat the oven to 475ºF. Line a sheet pan with aluminum foil. Wash and dry the potatoes; quarter lengthwise. Place on the prepared sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 23 to 25 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove the roasted potatoes from the oven. Carefully transfer to a serving dish and set aside in a warm place. Remove and discard the foil.

2 Prepare the remaining ingredients:

While the potatoes roast, wash and dry the remaining fresh produce. Cut off and discard the pepper stems. Halve the peppers lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and thinly slice the onion. Peel and roughly chop the garlic. Quarter the tomatoes. Place in a bowl and season with salt and pepper. Halve the rolls. Halve the sausages crosswise, then lengthwise.

3 Brown the sausages:

While the potatoes continue to roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sausages in a single layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables & finish the sausages:

Add 1 tablespoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the peppers, onion, and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the tomato paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the vinegar, seasoned tomatoes, browned sausages, and ⅓ cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the liquid has thickened. Turn off the heat. Season with salt and pepper to taste.

5 Toast the rolls:

While the vegetables cook, place the rolls on the same sheet pan, cut side up. Drizzle with olive oil and season with pepper. Toast in the oven 4 to 6 minutes, or until lightly browned and crispy. Remove from the oven and transfer to a work surface.

6 Assemble the sandwiches & serve your dish:

Divide the cooked vegetables and sausages among the bottoms of the toasted rolls. Top with the cheese. Complete the sandwiches with the roll tops. Divide among 4 dishes. Serve the sandwiches with the roasted potatoes on the side. Enjoy!