Open-Face Sausage and Pepper Sandwiches – a delicious recipe with peppers, red onions, balsamic vinaigrette dressing, fresh Italian chicken, long loaf Italian, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat oven to 500F.
2
Line 2 rimmed baking sheets with nonstick foil.
3
Spread peppers and onions in 1 pan; drizzle with 3 Tbsp vinaigrette and toss to coat.
4
Place sausage in other pan, drizzle with remaining vinaigrette and toss to coat.
5
Roast 10 minutes or until sausage is cooked through.
6
Meanwhile split bread lengthwise, leaving 1 long side attached (like a hinge).
7
Open loaf.
8
Brush cut sides with olive oil, then sprinkle with oregano and cheese.
9
Remove both pans from oven.
10
Toss peppers and onions and return to oven; place bread cut sides up on oven rack.
11
Roast 5 minutes or until bread is lightly toasted and vegetables are tender and slightly charred.
12
Top bread with vegetables and sausage.
13
Cut loaf in quarters.
14
Eat sandwich with fork and knife.
345
kcal
Calories
13
g
Fat
10
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 peppers, 2 medium red onions, 1/4 c. balsamic vinaigrette dressing, 1 lb. fresh Italian chicken or turkey sausage, and more.
Yes, Open-Face Sausage and Pepper Sandwiches falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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