Italian chicken sausage and pepper sandwiches
6
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Sautéed peppers and onions top lean chicken sausage in this slimmed-down version of the Italian favourite. For even greater flavour, add some fennel seeds or red pepper flakes—or both—to the peppers and onions. Bell peppers in any color you like can be used instead of the Cubanelle (Italian frying peppers), if desired.
Ingredients
Olive oil
2 tsp(s), extra-virgin
Raw Cubanelle pepper
2 large, thinly sliced
Onion
1 large, yellow variety, thinly sliced
Minced garlic
1 tsp(s)
Dried oregano
¼ tsp(s)
Water
3 tbsp(s)
Red wine vinegar
2 tsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
1 pinch(es), freshly ground
Cooked chicken sausage
12 oz, Italian-variety (4 links)
Dijon mustard
4 tsp(s), or other hot mustard, or to taste
Reduced calorie hot dog bun
4 item(s), grilled
Instructions
1
Heat oil in a large nonstick skillet over medium-high heat. Add peppers and onion; cook, stirring often, until nicely charred and tender, about 12 minutes.
2
Stir in garlic and oregano; cook 30 seconds until fragrant. Stir in water; toss to moisten mixture. Remove from heat and stir in vinegar; set aside.
3
Heat outdoor grill to medium-high (or grill pan over medium-high heat).
4
Grill sausages, turning, until nicely charred on all sides, about 10 minutes.
5
Spread 1 teaspoon mustard on each bun; add sausage and top each with about 1/3 cup pepper-onion mixture.
6
Yields 1 sandwich per serving.
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