Open-Faced Sausage Sandwiches

Name: Open-Faced Sausage Sandwiches
Yield: Serves 4
Ingredients: 2 tablespoons, red wine vinegar; 1 small clove, garlic, minced; 1/2 teaspoon, Dijon mustard; , Salt and pepper; 1/3 cup, extra-virgin olive oil; 2 , large red bell peppers (or 1 red and 1 green pepper), seeded and cut into 1 1/2-inch pieces; 1 , large red onion, cut into 1 1/2-inch pieces; 1 pound, Italian sausage, cut into 1-inch pieces and softened at room temperature for 30 to 45 minutes; 8 slices, Italian peasant bread, cut 1 inch thick; 1 , (7-ounce) package ready mix salad greens

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Appears in Cook's Country August/September 2005

Grilled kebabs make a delicious, easy filling for these open-faced sandwiches.

SERVES4

WHY THIS RECIPE WORKS

Our Open-Faced Sausage Sandwiches are made with grilled peppers and onions, but grilling these vegetables proved easier said than done—they kept falling through the grill grate. We solved this problem by fixing the vegetables on skewers in ...

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