Open-Face Sausage and Peppers Sandwiches
Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.
Recipe information
Total Time
25 minutes
Yield
6 Servings
Ingredients
2 tablespoons olive oil, divided
1 pound chicken or turkey sausage
1 cup roasted red peppers from a jar, drained, cut into 1/2-inch strips
3 tablespoons balsamic vinegar
1 teaspoon honey
1/4 teaspoon cayenne pepper
1 cup (packed) torn fresh basil leaves
Kosher salt, freshly ground pepper
3 Dutch rolls, split in half, toasted
Preparation
Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add sausages and cook, turning occasionally, until browned all over and cooked through, 8–10 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. Return sausage to skillet and add roasted peppers, vinegar, honey, cayenne, and remaining 1 Tbsp. oil. Cook, stirring occasionally, until peppers are warmed through and sauce is thickened, about 4 minutes. Stir in basil and season with salt and pepper. Divide sausage mixture evenly over toasted side of rolls.
Nutrition Per Serving
1 serving contains: Calories (kcal) 330 Fat (g) 18 Saturated Fat (g) 5 Cholesterol (mg) 60 Carbohydrates (g) 22 Dietary Fiber (g) 1 Total Sugars (g) 6 Protein (g) 18 Sodium (mg) 910
