The sausage po' boy at Heaven on Seven. (Al Podgorski~Sun-Times)
Updated: May 22, 2012 10:11AM
MAKES 4 SERVINGS
1 each red and green bell 1 medium sweet onion
1 medium sweet onion
tablespoons balsamic vinegar
1 tablespoon dried oregano
1/4 teaspoon crushed red pepper 4 hoagie or submarine rolls, 4 (4- to 5-ounce) links Italian Hot peppers or sliced
pepperoncini and giardiniera
4 hoagie or submarine rolls,
4 (4- to 5-ounce) links Italian
Hot peppers or sliced
Combine oil, vinegar, oregano and pepper flakes; mix well. Brush mixture over cut sides of rolls and over both sides of vegetables.
Grill sausage and vegetables on covered grill 12 to 14 minutes, or until sausage is cooked through and vegetables are tender, turning once. Place rolls on grill during last 30 seconds of grilling time to toast lightly.
Cut bell peppers into strips; separate onion slices into rings. Serve sausage in rolls topped with vegetables and, if desired, hot peppers and giardiniera.
Adapted from Jimmy Bannos, Heaven on Seven, Purple Pig
Nutrition facts per serving: 828 calories, 53 g fat, 16 g saturated fat, 86 mg cholesterol, 63 g carbohydrates, 16 g sugars, 25 g protein, 1,350 mg sodium, 5 g fiber