August is Sandwich month. Without knowing that, for last night's dinner, my husband came up with my new favorite sandwich. The varying flavors and textures had me craving more. In fact, I'm having a smaller, meatless version for breakfast. And to think vegetables aren't his favorite food!
He buttered and toasted 6" sections of a narrow crusty baguette.
He broiled Iserno brand Mild Italian Sausages keeping them whole.
In butter and white wine, he sauteed asparagus, red bell pepper, sweet onion and mushrooms.
To serve he slathered the toasted roll with guacamole. He placed a whole sausage on the roll and lightly melt a slice of Provolone cheese on top. He then topped it with the warm vegetables.
The crispness of the roll, the heartiness of the sausage and surprising sweetness of the vegetables all bound by a bit of cheese-it's a keeper and definitely one I'd serve to guests. It would allow you to please vegetarians, just leave off the sausage as I'm doing for breakfast.
My New Favorite Sandwich
Ingredients
one crusty baguette split in two lengthwise and sliced into 6" chunks
Ready made or fresh guacamole - We keep ready to go Wholly Guacamole in the freezer, you could use just fresh avocado spread onto the bread.
Deli thin slices of Provolone
Asparagus
Red Bell Pepper sliced into 1" strips
Sweet onion sliced into 1" strips
Sliced mushrooms
White wine (he used a sweeter white wine, a Riesling)
Butter
Instructions
Saute the vegetables in butter and white wine until soft.
Butter and toast the bread sections. (He used the toaster oven, they could be toasted under the broiler.
Broil the sausages until done.
Slather guacamole on the hot rolls. Place a whole sausage on each roll and a slice of Provolone. Melt with a quick slide under the broiler.
Top with the mixture of vegetables.
It looks gorgeous, has diverse flavors and textures that all flow together for a definite taste treat.
