Author Notes
Hot and spicy sausage cooled down by fresh bruschetta makes for a great sandwich! —mtlabor
Ingredients
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2
tomatoes, diced
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1/2 pound
andouille sausage
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1/2 pound
hot italian sausage
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7 ounces
jar of roasted red peppers
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4 ounces
goat cheese crumbles
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salt and pepper to taste
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4 tablespoons
olive oil
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2
small zucchini, cut thinly lengthwise
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1 tablespoon
basil paste
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2
garlic cloves, minced
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4
small baguettes/buns
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sriracha sauce (optional)
Directions
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Preheat oven to 375 F.
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If your sausage is in casing, cut them out of the casing and dump contents into food processor. I bought mine just ground up so I didn't have to fool with any casing. Then add red peppers and goat cheese. Season with salt and pepper. Pulse a few times until everything is well combined.
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In a large skillet, brown the sausage mixture under medium high heat for about 8-10 minutes, but not cooked all the way. Then bake in oven for 10 minutes.
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While the sausage is in the oven, in a separate skillet, heat 1 tablespoon of oil over medium high heat. Add zucchini and season with salt and pepper. Saute until tender, about 5-7 minutes.
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In a small bowl, combine the tomatoes, garlic, basil paste, and remaining 1 tablespoon of olive oil. This is like a quick bruschetta that sets the sandwich off, in my opinion. Season with salt and pepper to taste.
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Cut your baguettes in half and brush cut side with olive oil and sprinkle with salt. Toast in oven for about 5 minutes. Remove from the oven and start building your sandwich. Bottom baguette, sausage mixture, zucchini, tomato mixture, and top with top of baguette. Return to oven for about 5 minutes to crisp bread more.
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Serve hot and with sriracha sauce!
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