Sausage and Roast Pepper Sandwiches
Elevate your sandwich game with these hearty and flavor-packed Sausage and Roast Pepper Sandwiches! Juicy Italian sausage links are paired with tender, caramelized red and yellow bell peppers for a perfect burst of smoky-sweet flavor. A creamy garlic mayo spread, accented with bright lemon juice, adds a luscious layer of tanginess, while a handful of fresh baby arugula lends just the right touch of peppery greens. Nestled in a toasted baguette or sub roll, each bite offers a symphony of textures and bold tastes. This easy recipe comes together in just 45 minutes, making it an ideal choice for a satisfying lunch or casual weeknight dinner. Perfectly customizable and packed with vibrant ingredients, these sandwiches are guaranteed to become a new household favorite.
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Recipe Information
Ingredients
- 4 Italian sausage links
- 2 Red bell peppers
- 2 Yellow bell peppers
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 Garlic cloves, minced
- 0.5 cups Mayonnaise
- 1 tablespoon Lemon juice
- 4 Baguettes or sub rolls
- 1 cup Baby arugula
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Slice the red and yellow bell peppers into strips and place them on the prepared baking sheet.
Drizzle the bell peppers with 1 tablespoon of olive oil, sprinkle with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper, and toss to coat evenly.
Roast the peppers in the oven for 20-25 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
Cook the Italian sausages in the skillet, turning occasionally, for 10-12 minutes or until browned and cooked through. Remove from heat and let rest for a few minutes before slicing them into halves lengthwise.
In a small bowl, mix the minced garlic, mayonnaise, lemon juice, and the remaining 1/4 teaspoon of salt and black pepper to make the garlic mayo spread.
Slice the baguettes or sub rolls in half lengthwise and lightly toast them in the oven or a toaster.
Spread a layer of garlic mayo on the bottom half of each baguette or roll.
Layer the roasted bell pepper strips, sliced sausages, and a handful of baby arugula over the spread.
Close the sandwiches with the top halves of the baguettes or rolls. Cut in half, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
3185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5676 mg | 247% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 21.7 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2359 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
