Late night sausage and pepper “submarine” sandwiches were always a big hit for our crew when we would close down the pubs of Portsmouth, Plymouth, Durham, North Conway and other Granite State towns. Those days are long gone but we have created a variation of those late-night treats that have become more of a Saturday lunch staple in the wintertime. The herbs and spicy kick bring this sandwich to a new level.
Ingredients
- 1 pound of ground Italian sausage, casing removed
- 8 slices of pullman bread
- 8 slices of mozzarella cheese
- 1 large yellow onion, peeled and cut into half moons, 1/4 inch thick
- 1 large green pepper, seeded and cut into half moons, 1/4 inch thick
- 1 teaspoon red pepper flakes
- 4 tablespoons of unsalted butler, divided
- Extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup of good mayonnaise
- 1 1/2 teaspoon of Chimichurri Rub
- 2-3 dashes of Sriracha sauce
Making It
- Put the skillet over medium-low heat, add two tablespoons each of the butter and olive oil, add the unions and red pepper flakes, salt and cook for 15 minutes, add the green peppers and cook for another 15 minutes and stir continulously and add a little water if necessary, set aside when done and clean the skillet
- Mix the mayonnaise, rub and Sriracha sauce and set aside
- Shape the sausage into four thin patties, sear on the skillet over medium heat for 3 minutes each side, wipe the skillet
- Butter the bread on the outside of each slice, put the butter side down and put on a slice of cheese then the patty and 1/4 of the sausage and pepper mix, then another slice of cheese, then a dollop of the Sriracha sauce, top with the bread and cook on medium low heat for 3-4 minutes each side, until the cheese has melted
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