Sausage, Arugula, and Piquillo Pepper Sandwiches |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. 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 |
Directions:
1. Combine olives and oil, then spread on bottom halves of rolls.
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.
3. Make sandwiches on rolls with peppers, sausages, and arugula. Cut in half.
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