Grilled Sausage, Onion, and Pepper Sandwiches

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

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Nutritional Information

Amount per serving
  • Calories: 388
  • Calories from fat: 26%
  • Fat: 11.4g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 4.5g
  • Polyunsaturated fat: 3.3g
  • Protein: 23.4g
  • Carbohydrate: 48.2g
  • Fiber: 6.1g
  • Cholesterol: 76mg
  • Iron: 3.3mg
  • Sodium: 900mg
  • Calcium: 121mg

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

  1. 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.
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