SAUSAGE & PEPPER SANDWICHES

Diane





OPEN FACE SAUSAGE & PEPPER SANDWICHES

3 bell peppers, cut in 1/2 inch wide strips
2 red onions, cut in 1/2 inch wedges
1/4 cup balsamic vinaigrette dressing
1 pound Italian chicken or turkey sausages, cut in 2 inch pieces
1 long loaf French bread
1 tbs olive oil
1/2 tsp dried oregano
1/2 cup mozzarella cheese, shredded

Heat oven to 500 degrees. Line 2 rimmed baking sheets with foil. Spread peppers and onions in one pan, drizzle with 3 tbs vinaigrette and toss to coat. Place sausage in other pan, drizzle with remaining vinaigrette and toss to coat. Roast 10 min. or until sausage is cooked through. Split bread lengthwise, leaving 1 long side attached (like a hinge). Open loaf. Brush cut sides with olive oil, then sprinkle with oregano and cheese. Remove both pans from oven. Toss peppers and onions and return to oven, place bread cut sides up on oven rack. Roast 5 min. or until bread is lightly toasted and vegetables are tender and slightly charred. Top bread with vegetables and sausage. Cut loaf in quarters. EAT SANDWICH WITH A FORK AND KNIFE.

This recipe makes 4 servings of Open Face Sausage & Pepper Sandwiches.*