A simply perfect classic sausage and peppers sandwich, made in one pan and taken to foreign places by the use of dill, cucumber, and feta cheese!
Course Main Course
Cuisine Lunch
Keyword sausage and peppers sandwich
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 4
Calories 724kcal
Author Erica
Ingredients
4Italian sausage links
2tablespoonsolive oil
1large red bell peppersliced
1medium red onionsliced
3clovesgarlicminced
kosher salt & pepperto taste
½cupdry white wine
1large tomatodiced
1small cucumbersliced
dried oregano
red pepper flakes
3sprigs fresh dill
4hoagie rolls6-inch
6ouncesfeta cheese
Instructions
Prep vegetables, and cut each sausage into 5 pieces.
In a large saute pan with a lid, heat olive oil over medium heat.
Add the sausage and brown them slowly, cooking for several minutes and turning occasionally so they brown evenly on all sides. Remove from the pan and set aside.
Increase heat to high and add the onions and peppers. Toss to coat with oil and sear until they start blackening, about 5 minutes, stirring occasionally.
Next, add garlic and sprinkle with salt and pepper to taste; cook for 1 more minute.
Add the white wine (I used Sauvigon Blanc), and scrape the bottom of the pan with a wooden spoon to loosen the browned bits.
Let the wine cook down by half, then add the tomatoes, cucumber, oregano, red pepper flakes, and dill, stirring well to combine.
Return the sausage to the pan and reduce heat to low. Cover and simmer about 20 minutes, or until the peppers are soft the sausages are cooked through.
Slice each hoagie roll open and toast to desired color, then portion sausage and peppers in to each roll. Top with feta cheese and serve.