Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone

Name: Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 handful A generous fresh sweet basil leaves, torn or shredded; 907 grams thin-cut top round veal or beef pounded very thin; 1 Tbsp butter; 794 grams San Marzano tomatoes; 1 carrot, finely chopped; 118 milliliters chicken stock or water; 473 milliliters chicken stock-in-a-box; 1 large loaf ciabatta bread; 2 Tbsps dried currants or chopped raisins; 237 milliliters dry white wine; 1 small handful A fresh flat-leaf parsley, finely chopped; 1 small handful A fresh flat-leaf parsley for garnish; 1 large fresh bay leaf; 283 grams box chopped frozen organic spinach; 2 large cloves garlic, finely chopped; 2 large cloves garlic, sliced; 4 cloves garlic, thinly sliced; 2 hard-boiled eggs, peeled and finely chopped; 4 servings Freshly grated nutmeg; 59 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 1 onion, finely chopped; 1 onion, halved and sliced; 59 milliliters freshly shredded Parmigiano-Reggiano cheese; 227 grams package pappardelle pasta or 12 ounces egg tagliatelle; 2 cubanelle peppers, seeded and sliced; 2 Tbsps toasted pine nuts; 4 portabella mushroom caps; 340 grams sharp provolone cheese, shredded; 1 red chile pepper, thinly sliced

You can never have too many main course recipes, so give Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone a try. One serving contains 1954 calories, 98g of protein, and 105g of fat. This recipe serves 4. A mixture of cubanelle peppers, chicken stock, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Watch how to make this recipe.

If you are cooking a make-ahead meal with bread that will not be used for a couple of days, place it in the freezer in an airtight bag or wrap well. Unwrap to defrost at room temperature and then crust in a warm oven.

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Bread

Crust

Wrap

Equipment you will use

Oven

Meanwhile, heat a couple of tablespoons extra-virgin olive oil in a skillet over medium-high heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add mushrooms and saute until soft, about 5 minutes.

Ingredients you will need

Mushrooms

Add the onions, cubanelle peppers, chile pepper, and garlic to tender-crisp, 5 minutes more.

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Chili Pepper

Peppers

Garlic

Onion

Add a splash of stock or water over medium heat and season with salt and pepper.

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Salt And Pepper

Stock

Water

Add a splash of stock or water to the sausages to loosen the sauce.

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Sausage

Sauce

Stock

Water

Add a ladle of sauce to the mushroom pan.

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Mushrooms

Sauce

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Ladle

Frying Pan

Preheat the oven to 375 degrees F. Split the bread horizontally then halve into 4 large pieces. Arrange the bread pieces on cooling racks set over baking sheets to allow the heat to circulate all around the bread. Halve the sausages lengthwise. Dot the bread with sauce, top with the sausages cut-side-down, dot with more sauce and top with peppers and cheese.

Ingredients you will need

Sausage

Peppers

Cheese

Bread

Sauce

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Baking Sheet

Oven

Bake the bread 12 to 15 minutes, or until melted and brown at the edges.

Ingredients you will need

Bread

Equipment you will use

Oven

Garnish with parsley and serve.

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Parsley

For the braciole: Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate with your fingertips while adding to a mixing bowl. Season the spinach with salt, black pepper, and a little nutmeg.

Ingredients you will need

Black Pepper

Spinach

Nutmeg

Salt

Equipment you will use

Kitchen Towels

Mixing Bowl

Add the chopped hard-boiled eggs, currants, pine nuts, finely chopped garlic, and cheese to the bowl and gently combine. Season the meat with salt and pepper and arrange each steak with one of the narrow ends near you. Divide the filling evenly among the meat slices. Scatter the filling over the meat leaving a 1/2-inch edge or border on the sides. Fold the edge over the filling and tuck in the edges as you roll each bundle to secure the filling. Wrap and roll the remaining bundles and secure with kitchen twine to cover the ends and middle, like wrapping a package.

Ingredients you will need

Hard Boiled Egg

Salt And Pepper

Pine Nuts

Currants

Cheese

Garlic

Steak

Meat

Roll

Wrap

Equipment you will use

Kitchen Twine

Bowl

Heat a large Dutch oven with 2 tablespoons extra-virgin olive oil a couple of turns of the pan over medium-high heat. Brown the meat bundles 6 to 8 minutes to evenly caramelize the meat all over.

Ingredients you will need

Extra Virgin Olive Oil

Meat

Equipment you will use

Dutch Oven

Frying Pan

Remove the bundles from the pan and add 1 tablespoon more olive oil, give a turn of the pan to coat.

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Olive Oil

Equipment you will use

Frying Pan

Add the chopped carrots, onions, sliced garlic, bay leaf and season with salt and pepper.

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Salt And Pepper

Bay Leaves

Carrot

Garlic

Onion

Let the vegetables cook 5 minutes to soften, then stir in the chopped rosemary and sage for 1 minute.

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Vegetable

Rosemary

Sage

Add the tomato paste and stir to develop the fragrance, then add the white wine and scrape up the pan drippings. Stir in the chicken stock and tomatoes. Break up the tomatoes with a spoon or potato masher. Bring the sauce to a bubble, add the meat back to the pot and reduce the heat to a simmer, cover and cook 2 hours more, stirring occasionally.

Ingredients you will need

Chicken Stock

Tomato Paste

White Wine

Tomato

Potato

Sauce

Meat

Equipment you will use

Potato Masher

Frying Pan

Pot

After 2 hours, brown the sausages in a frying pan with a tablespoon of extra-virgin olive oil, a turn of the pan.

Ingredients you will need

Extra Virgin Olive Oil

Sausage

Equipment you will use

Frying Pan

Add the browned links to the sauce and gently submerge them, nestling them in with the meat bundles. Simmer the mixture 30 minutes more to cook the sausages through and combine their flavor into the sauce.

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Sausage

Sauce

Meat

Bring a pot of water to a boil for pasta. Salt the water and cook the pasta to al dente. Reserve a cup of starchy cooking liquid just before draining.

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Pasta

Water

Salt

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Pot

Remove the meat bundles to a platter and cover with foil to keep warm.

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Meat

Equipment you will use

Aluminum Foil

Remove the sausages to a separate plate to cool.

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Sausage

Drain the pasta and return to a hot pot.

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Pasta

Equipment you will use

Pot

Add 1 tablespoon butter, cut into pieces, and half of the sauce, toss to combine, adding a little starchy cooking water to make it all come together for you.

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Butter

Sauce

Water

Cut the string from the meat and serve the meat dotted with more sauce and sprinkled with fresh parsley on large dinner plates with hot pappardelle pasta topped with fresh basil and some shaved Parm alongside.

Ingredients you will need

Pappardelle