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Photo of Italian chicken sausage and pepper sandwiches by WW

Italian chicken sausage and pepper sandwiches

6
PersonalPoints™ per serving
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

Uncooked onion(s)

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, freshly ground

Cooked chicken sausage(s)

12 oz, Italian-variety (4 links)

Dijon mustard

4 tsp(s), or other hot mustard, or to taste

Reduced calorie hot dog bun(s)

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.

Notes

Bell peppers do have slightly thicker skins so you may need to increase the cooking time by a minute or two. If you don’t have a grill or would simply prefer an indoor method, you can cook the sausage in a 400°F oven for 10 to 15 minutes or until browned and done.

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