Italian Chicken Sausage & 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 favorite. For even greater flavor, 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. 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.
Ingredients
Olive oil
2 tsp, extra-virgin
Cubanelle pepper
2 large, thinly sliced
Uncooked onion
1 large, yellow variety, thinly sliced
Jarred minced garlic
1 tsp
Dried oregano
¼ tsp
Water
3 Tbsp
Red wine vinegar
2 tsp, or cider vinegar
Table salt
⅛ tsp, or to taste
Black pepper
1 pinch(es), freshly ground
Cooked chicken sausage
12 oz, Italian-variety (4 links)
Dijon mustard
4 tsp, 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. Yields 1 sandwich per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.