Sausage, Arugula, and Piquillo Pepper SandwichesJohn Kernick
Talk about a sandwich with bravado: The bold flavors start with the smear of green-olive-flecked oil on the chewy, rustic rolls. Then come the layers of juicy sausages, piquant arugula, and piquillos. The fire-roasted sweet red peppers from Spain are well worth seeking out for their tenderness and subtle, smoky heat.
Recipe information
Total Time
20 min
Yield
Makes 8 servings (makes 4 large sandwiches)
Ingredients
1/2 cup finely chopped green olives
1 tablespoon extra-virgin olive oil
4 ciabatta or other rolls about the length of sausages, split
4 bratwurst, andouille, or other flavorful, fully cooked sausages, split
1/2 cup bottled piquillo peppers or roasted red peppers, drained and cut into strips
2 cups baby arugula
Preparation
Step 1
Combine olives and oil, then spread on bottom halves of rolls.
Step 2
Heat a grill pan or large heavy skillet (not nonstick) over medium-high heat until hot, then heat sausages until hot, about 8 minutes.
Step 3
Make sandwiches on rolls with peppers, sausages, and arugula. Cut in half.
