Friday, November 13, 2009

Sausage and Olive Sandwiches

The best thing about sandwiches for supper is they are easy to adapt for everyone tastes. I won't admit how naked J and M's sandwiches were. However, Curtis and I really enjoyed ours. The only thing I would change about this is adding a smear of goat cheese next time. That would elevate this sandwich to perfect category. These proportions will serve 2 adults easily.

Sausage and Olive Sandwiches
adapted from Gourmet

1/4 c green olives, finely chopped
1/2 T extra-virgin olive oil
4 slices of crusty bread like ciabatta or 2 ciabatta rolls
2 bratwurst, andouille, or other flavorful fully cooked sausages, split (I used Opa's from Fredricksburg)
1/4 c bottled piquillo or roasted red peppers, cut into strips
1 c arugula, stemmed (if not baby arugula)
soft goat cheese (optional)

Combine olives and oil and then spread on bottom slices of bread. Heat a grill pan or heavy skillet over medium high heat until hot, then heat sausages until hot, about 8 minutes. To make sandwich, layer peppers, then sausage and then arugula over olive layer. Spread goat cheese on top piece of bread and cover sandwich.

No comments: