Sausage and Peppers Sandwich from my new book, The Encyclopedia of Sandwiches

Makes 4 sandwiches

2 tablespoons olive oil
4 Italian links (about 1 1/4 pounds total), preferably hot Italians sausage with fennel seeds
1 small green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 medium yellow onion, thinly sliced
Salt, to taste
1/4 teaspoon crushed red pepper flakes
3 to 4 tablespoons red wine or water
4 sub rolls or crusty Italian rolls, split lengthwise

1. Place oil in a large skillet over medium heat. Add sausage links and cook, turning until browned all over, about 5 minutes. Ad bell peppers, onion, salt, and crushed red pepper flakes. Reduce heat to medium-low and saute, turning occasionally, about 5 minutes. Add wine or water and cook until most of the liquid has evaporated, about 2 to 3 minutes. The meat should be thoroughly cooked and the vegetables tender.

2. Brush rolls with olive oil and broil 1 to 2 minutes, or until golden and crisp.

3. Open 1 roll. Place 1 sausage link firmly inside. Smother with a quarter of the peppers and onions. Eat immediately.

Recipe from Susan Russo's book, The Encyclopedia of Sandwiches (Quirk Books, April 2011).