Baking with Olivia and Caroline

I had this sandwich at one of my favorite spots, The Bistro Box, in Great Barrington, MA, this past summer. It’s very rare that I order anything besides their Box Burger, but this sandwich really caught my eye. I love sausage and peppers, but when I saw the words sweet red and yellow pepper relish, arugula, and balsamic reduction, I knew I had to give it a go. Wow, this sandwich did not disappoint! My tastebuds were in heaven with each and every bite. I ate it slowly and savored every morsel! When you eat something so delicious, you don’t want the experience to end. But, everything good must come to an end, so that’s why I had to recreate it myself.

I know it is January, but I tend to use the grill all year. You won’t have to stay out there very long, and if you don’t have a grill, you can cook the sausages in a pan or on a griddle.

This recipe reminds me of summer, which I miss terribly. Thankfully the days are getting longer by about two minutes per day.

Ingredients:

4 sweet Italian sausage links
3 tbs olive oil
2 red peppers
2 yellow peppers
3 cloves garlic, sliced thin
1 large red onion, peeled and sliced thin
3 tbs balsamic vinegar
2 tbs brown sugar
Dash of paprika
1 tsp sea salt
Arugula
Shaved parmesan cheese
Balsamic glaze (I purchased it to save on time, but it is very easy to make)
Loaf of good Italian or French bread

Roasted sweet pepper relish instructions:

Preheat oven to 450 degrees.

Line a baking sheet with parchment paper. Cut peppers in half lengthwise and remove seeds and innards. Place cut side down on the parchment paper. Place the pan in the oven and roast for 30 to 40 minutes until the skin of the peppers is charred and blistered. Remove from the oven and let sit for a minute or two before adding them to a large bowl. Cover with plastic wrap for about 20 minutes or until they are cool enough to handle. When the peppers are cool, remove the skin and discard. Slice the roasted peppers into thin strips.

Add olive oil to a medium size saute pan over medium heat. Once the olive oil is heated, add the onions and cook until soft and translucent. Add the sliced garlic and cook for another minute or two. You want your garlic to be fragrant, but stay careful not to let it brown. Add the roasted peppers and cook for another three minutes.

Add 3 tbs of water, balsamic vinegar, brown sugar, paprika and salt. Stir to combine and let the mixture come to a boil. Reduce and let simmer for 20 minutes.

Grilling instructions:

While the red and yellow pepper relish is simmering, preheat your grill to about 400-425 degrees. Place the sausages on the hot grill ensuring they don’t overlap. Close the lid and cook for four to five minutes. Flip the sausages and cook for another four to five minutes. The internal temperature should read 165 degrees.

Assembling the sandwiches:

Cut your loaf of bread into four sections (make sure each section is big enough to fit a sausage). Slice each of the sections in half lengthwise, but not going all the way through. Place sausage in the bun, top with the red and yellow pepper relish, a big heaping handful of arugula, and shaved parmesan and generously drizzle with balsamic glaze. Serve immediately!

Happy New Year and as always, enjoy!

Olivia and Caroline are enthusiastic foodies and bakers who are constantly in the kitchen, as well as explorers who create their own adventures in our area – and did we mention they are mother and daughter? Follow Olivia on Instagram to see her many creations at @oliviawvalentine.