Grilled Sausage, Onion, and Pepper Sandwiches

recipe
The balsamic vinegar adds a sweetness that pairs nicely with Italian spices in the sausage. This recipe calls for a lot of onions; be sure to stir them frequently in the pan so they cook evenly. The filling for the sandwich is also good over egg noodles.

Yield:

5 servings (serving size: 1 sandwich)

Recipe from

Cooking Light

Nutritional Information

Calories 388
Caloriesfromfat 26 %
Fat 11.4 g
Satfat 3.2 g
Monofat 4.5 g
Polyfat 3.3 g
Protein 23.4 g
Carbohydrate 48.2 g
Fiber 6.1 g
Cholesterol 76 mg
Iron 3.3 mg
Sodium 900 mg
Calcium 121 mg

Ingredients

Cooking spray
4 cups thinly sliced Oso Sweet or other sweet onion
4 (4-ounce) turkey Italian sausage links, halved lengthwise
3 tablespoons balsamic vinegar
1 (7-ounce) bottle roasted red bell peppers, drained and thinly sliced
1/4 teaspoon black pepper
1 (8-ounce) French bread baguette, halved lengthwise

Preparation

Heat a large grill pan over medium-high heat. Coat pan with cooking spray. Add onion and sausage; cook 1 minute. Sprinkle with vinegar; cook 14 minutes or until sausage is done, turning occasionally. Add bell peppers; cook 1 minute. Sprinkle with black pepper. Arrange sausage mixture evenly over bottom half of bread; top with top half. Cut into 5 sandwiches.

Note:

January 2005
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