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1
In a large pot, combine the white vinegar, water, red pepper flakes, salt, sugar, and garlic and bring to a boil over medium heat.
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2
Once boiling, remove the pot from the heat and add the sliced peppers and onions.
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3
Let the ingredients pickle at room temperature for about 30 minutes.
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4
The peppers will last up to 1 month in a re-sealable container that has been stored in fridge.
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5
Preheat an outdoor grill or grill pan over medium-high heat.
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6
Arrange the butterflied sausages on the grill, cut side down.
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7
Cover the sausages with a sheet pan and weigh it down with a tea kettle filled with water or a heavy pan.
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8
Grill for 4 to 5 minutes per side.
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9
Slice the rolls in half and brush them, inside and out, with the olive oil.
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10
Layer a slice of provolone over the bottom half of each roll.
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11
Add the cooked sausages to the cheese, top with some of the pickled peppers and onions, then finish with 3 pieces of shaved Parmesan and, finally, cover with the top half of each roll.
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12
Put the sandwiches in a panini press, 2 or 3 at a time, and cook until the bread is crisp and cheese is melted, about 4 to 5 minutes.
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13
If you do not have a panini press, grill the sandwiches in a large skillet over medium heat and put a cast iron or heavy-bottomed pan on the sandwiches to flatten.
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14
Cook for 3 minutes per side.
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15
Transfer the sandwiches to a serving platter and serve.
