Ingredients:
5 Premio Sweet Italian Chicken Sausage links, split lengthwise
6 ounces Vermont cheddar cheese, sliced
6 red onions, sliced very thinly
Honeycutt Mustard
3 Foccacia or Chiabatta-style long rolls, split lengthwise.
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Premio Sweet Chicken Sausage and Pepper Sandwich:
1. Remove tops from peppers, split and remove seeds and membrane (Note: sometimes these seeds are HOT. Wear gloves, or be careful what you touch!). Char peppers skin-side down on open flame for 5 minutes or so, until evenly black. Reserve, covered tightly in a bowl.
2. In a pan, brown Premio Sausage in hot oil. Cook until done; reserve.
3. Once peppers have cooled, clean the charred skin off. Drizzle with olive oil and season with salt.
4. Warm the rolls with the cheese arranged on one side. Spread mustard over the other half; add sausage and layer peppers and red onions over cheese. Serve and enjoy!
SERVES: 4-5
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