The Big Sal

The Big Sal

prep time

minutes
cook time

minute
servings
4

Ingredients











Cooking Instructions

1

Heat oven to 400ºF. Heat 2 tablespoons extra virgin olive oil in large, oven-safe sauté pan over medium heat. Add sausages and brown on all sides. Remove sausages to plate and return pan to stove. Add onions, peppers, and mushrooms. Sauté 5 minutes.


2

Cut sausages in half lengthwise and place in pan with vegetables. Place pan in oven and bake 15 minutes. Remove from oven.


3

Heat panini grill over medium-high heat. Drizzle buns with olive oil and halve. Place 1 ounce (generous 1/8 cup) grated asiago on each roll bottom; top with 1 slice fresh mozzarella. Layer with 2 sausage halves and approximately 1/2 cup of the onions-peppers-mushrooms. Drizzle with a few drops of white or black truffle oil, if using. (A little goes a long way.) Top with 1/4 cup pepper strips, additional slice fresh mozzarella, and ciabatta tops. Place in panini press for 5 minutes or until cheese melts and bread is golden brown.


Ingredients











Cooking Instructions

1

Heat oven to 400ºF. Heat 2 tablespoons extra virgin olive oil in large, oven-safe sauté pan over medium heat. Add sausages and brown on all sides. Remove sausages to plate and return pan to stove. Add onions, peppers, and mushrooms. Sauté 5 minutes.


2

Cut sausages in half lengthwise and place in pan with vegetables. Place pan in oven and bake 15 minutes. Remove from oven.


3

Heat panini grill over medium-high heat. Drizzle buns with olive oil and halve. Place 1 ounce (generous 1/8 cup) grated asiago on each roll bottom; top with 1 slice fresh mozzarella. Layer with 2 sausage halves and approximately 1/2 cup of the onions-peppers-mushrooms. Drizzle with a few drops of white or black truffle oil, if using. (A little goes a long way.) Top with 1/4 cup pepper strips, additional slice fresh mozzarella, and ciabatta tops. Place in panini press for 5 minutes or until cheese melts and bread is golden brown.


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