Italian sausage sandwiches with red bell peppers 10/1/08

4 Italian mild sausages

1 large red bell pepper

2 portabella mushroom caps

1 weet red onion sliced into rings

2 baguettes (French or Italian bread)

(to taste) salt and pepper

olive oil

fresh basil

shredded mozzarella

mayonnaise (3 ounces)

dijon mustard (1 ounce)

Put grilling pan on medium heat. Brush with olive oil. Roast red bell pepper until black and blistered. Scrape off the burnt skin, set aside.
Add a little more olive oil to pan, if necessary. Grill red onion, portabella mushroom caps and sausage. Then brown Italian bread until it gets grill marks.

Mix mayonnaise and dijon mustard. Spread on baguettes. Split sausages on bread at the bottom, then top with shredded mozzarella, roasted red bell pepper, portabella mushroom, red onion and fresh basil.

Sprinkle salt & pepper to taste. Put other half of baguette on top and press down. Secure with toothpicks and cut into individual servings if desired.

This serves about four people.