It wouldn't be summer without street fairs and festivals with Italian sausage and pepper sandwich stands. This sandwich can make anytime summertime -- using Portebello mushrooms in place of the sausage.
What you'll need
- 1 tablespoon olive oil
- 1 small bell pepper, sliced 1/4-inch thick
- 1 small Portobello mushroom cap, sliced 1/4-inch thick
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- 1/2 teaspoon fennel seed
- 1/2 tomato, chopped
- 1/8 teaspoon salt
- Pinch ground black pepper
- 1 (6-inch) hogie or submarine sandwich roll
Make it Faster:
Instead of using a fresh bell pepper use 1/2 cup frozen peppers.
Instead of fresh onion, 1/2 cup frozen, chopped onions may be substituted.
Servings: 1
How to make it
In a large non-stick skillet over medium heat, heat olive oil until shimmers. Add peppers, cook 2 minutes stirring occasionally. Add mushrooms, onions, garlic and fennel seed. Cook 4 minutes, stirring occasionally, or until mushrooms and onions are tender. Add tomatoes, sprinkle with salt and pepper; stir to combine.
Cook about 1 minute or until tomatoes are heated through.
Place mixture in bread. Serve hot.
