Makes 2 (6-inch) subs, or 4 rolls
I just love a good sandwich. Biting into crispy bread that is filled with warm deliciously cooked food is so incredibly satisfying. This recipe makes a great frittata as well; Sausage and peppers is an Italian American classic, and this is the breakfast version, in case you can’t wait until lunch.
- 2 tablespoons extra-virgin olive oil
- 2 links sweet Italian sausage, removed from casing (about 8 ounces)
- 1 medium onion, thinly sliced
- 1 large red bell pepper, sliced 1/2-inch thick
- 3/4 teaspoon kosher salt
- 4 large eggs
- 2 (6-inch) lengths Italian bread, split and toasted or 4 crusty rolls, split and toasted
Heat the oil in a large nonstick skillet over medium heat.
When the oil is hot, cook the sausage, crumbling with a wooden spoon, until it is no longer pink, about 3 minutes.
Add the onion and bell pepper, season with 1/2 teaspoon salt, cover and cook until the vegetables are wilted and lightly caramelized, about 10 minutes.
Beat the eggs with the remaining salt in a small bowl.
When the peppers and onions are wilted, pour the eggs into skillet and cook until the eggs are just set but still a little wet, about 1 to 2 minutes.
Remove from heat. (The eggs will finish cooking in the pan.)
Mound the frittata on the bread or rolls and serve immediately.