Open-Faced Sausage Sandwiches | America's Test Kitchen

Name: Open-Faced Sausage Sandwiches | America's Test Kitchen
Ingredients: 2 tablespoons red wine vinegar; 1 small clove garlic, minced; 1/2 teaspoon Dijon mustard; Salt and pepper; 1/3 cup extra-virgin olive oil; 2 large red bell peppers (or 1 red and 1 green pepper), seeded and cut into 1 1/2-inch pieces; 1 large red onion, cut into 1 1/2-inch pieces; 1 pound Italian sausage, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes; 8 slices Italian peasant bread, cut 1 inch thick; 1 (7-ounce) package ready mix salad greens

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Grilled kebabs make a delicious, easy filling for these open-faced sandwiches.

Keywords

Main Courses
Pork
Sandwiches

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Ingredients

2 tablespoons red wine vinegar
1 small clove garlic, minced
1/2 teaspoon Dijon mustard
Salt and pepper
1/3 cup extra-virgin olive oil
2 large red bell peppers (or 1 red and 1 green pepper), seeded and cut into 1 1/2-inch pieces
1 large red onion, cut into 1 1/2-inch pieces
1 pound Italian sausage, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes
8 slices Italian peasant bread, cut 1 inch thick
1 (7-ounce) package ready mix salad greens