Sauage & Peppers Grilled Cheese

Now that I’m officially in the grilled cheese business, I have this thing where I try to use up leftovers by making a grilled cheese with them. I had some cooked thin sausage and some caramelized pepper, onion and garlic mixture in the fridge along with some provolone cheese and a big loaf of Italian bread. I’ll admit that the odds were stacked in my favor because my loving mother bought me a bunch of groceries a few days ago knowing that I’m a broke ass for the near-term being out of work while starting this business and having no income yet. I had a nice little pantry to work with. So the obvious thought is like, “pshh, sausage and peppers grilled cheese.”

Ingredients

Leftover Italian sausage, thinly sliced

Caramelized bell pepper and onions mixture (red bell peppers, vidalia onion, cubanelle pepper, garlic, and pickled jalapenos cooked slow on medium low heat for about 30 minutes)

2 sliced of Provolone cheese

2 slices of Italian bread

Softened butter to spread on the outside of both sides of the sandwich

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I have some thin sausages here so I sliced them into three’s. If you have bigger sausages (stop thinking it), you might be able to get five slices out of it.

In a non-stick pan over medium heat, warm up the sausages in a little bit of olive oil for about 2 minutes, then toss in the peppers and onion mixture until everything is warmed through.

If you get circular slices of provolone, just cut each piece in half and you get a piece of cheese that fits the bread perfectly.

Add a layer of the sausage on one side of the bread topped with the pepper and onion mix.

Spread the softened butter from edge to edge to get a nice layer on the entire surface of the bread. I’d usually use mayo instead of butter but I didn’t have it. It’s less greasy with mayo but tastes exactly the same.

Wipe the non-stick out that you warmed up the sausage and peppers with out with a paper towel and put back on the stove on medium heat. When hot, put the grilled cheese in the pan and cook until the other side gets lightly golden. The flip.

Once the other side gets lightly browned, flip the sandwich every 30 seconds until the cheese is fully melted. This helps keep consistent color on both sides and prevents the bread from burning.

Once the cheese is melted, transfer it to a cutting board or a plate and let it rest for a few minutes before cutting into it.

This jam is probably going on as a special on the grilled cheese cart at some point, but I won’t tell you when, you’ll just have to come to the cart everyday. I’ll be a win/win for everybody!

 

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