Sausage and Pepper Sandwiches

What to do with an over-abundance of bell peppers? What if you have a five-year-old son who loves sausage? One perfect solution -- sausage and pepper sandwiches!

This recipe reminds me of the great sausage and pepper sandwiches you find in the Chicago area. No wonder they're so popular!

You can make these sandwiches look as good as they taste by using a variety of bell peppers -- green, red, yellow, orange and/or white. After all, this is about celebrating, every day!

Serves 4

2 tablespoons olive oil
1 pound Italian sausage (mild works best for our family, but if you like it spicy, go for hot Italian sausage), remove casing and cut into 1-inch pieces
3 - 4 medium bell peppers (or 2 large bell peppers) -- cut into thin slices, being sure to remove the seeds and white membrane
1 small onion (or 1/2 a large onion) -- cut into thin slices about the same size as the bell pepper slices
2 tablespoons beef broth
4 club rolls -- sliced in half

Heat olive oil in a large skillet over medium heat. Add the sausage and cook until brown on all sides, about 5 - 7 minutes. Add the pepper and onion slices and continue to cook, stirring frequently, until the pepper and onion soften (about another 5-7 minutes).

Add the beef broth, and scrape up the caramelized bits on the bottom of the skillet. Trust me, you don't want to miss out on this punch of flavor.

Spoon the sausage and pepper mixture into the rolls, and serve while hot.