| Level: | Easy |
| Total: | 1 hr 24 min |
| Prep: | 20 min |
| Inactive: | 40 min |
| Cook: | 24 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 cups white vinegar
- 1 1/2 cups water
- 1/2 teaspoon red pepper flakes
- 2 teaspoons salt
- 1 tablespoon sugar
- 2 garlic cloves, smashed
- 1 red bell pepper, cored, seeded and sliced
- 1 green bell pepper, cored, seeded and sliced
- 1 medium onion, sliced
- 1 pound or 6 links hot Italian sausage, butterflied
- 6 ciabatta rolls or 1 loaf ciabatta bread, cut into 6 portions
- 6 tablespoons olive oil
- 1/4 pound or 6 thin slices provolone
- 1/4 pound Parmesan, shaved
Instructions
- In a large pot, combine the white vinegar, water, red pepper flakes, salt, sugar, and garlic and bring to a boil over medium heat. Once boiling, remove the pot from the heat and add the sliced peppers and onions. Let the ingredients pickle at room temperature for about 30 minutes. The peppers will last up to 1 month in a re-sealable container that has been stored in fridge.
- Preheat an outdoor grill or grill pan over medium-high heat. Arrange the butterflied sausages on the grill, cut side down. Cover the sausages with a sheet pan and weigh it down with a tea kettle filled with water or a heavy pan. Grill for 4 to 5 minutes per side.
- Slice the rolls in half and brush them, inside and out, with the olive oil. Layer a slice of provolone over the bottom half of each roll. Add the cooked sausages to the cheese, top with some of the pickled peppers and onions, then finish with 3 pieces of shaved Parmesan and, finally, cover with the top half of each roll. Put the sandwiches in a panini press, 2 or 3 at a time, and cook until the bread is crisp and cheese is melted, about 4 to 5 minutes. If you do not have a panini press, grill the sandwiches in a large skillet over medium heat and put a cast iron or heavy-bottomed pan on the sandwiches to flatten. Cook for 3 minutes per side. Transfer the sandwiches to a serving platter and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 623 |
| Total Fat | 25 g |
| Saturated Fat | 7 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 20 g |
| Cholesterol | 28 mg |
| Sodium | 943 mg |
Reviews
So yummy and easy. Our usually picky kids ask for this which is surprising because they generally do not like peppers or spicy sausage. So easy, especially when you make it the second time as the pickling is done from the previous time.
Unfortunately, my husband and I did not find this especially good. It was okay, but the pickled peppers and parmesan took away from the flavor of the hot sausage. Sorry
I thought this was really good. I replaced the green bell pepper with a cubanelle. First time ever pickling peppers! Also, added some spicy mustard to the panini as well as some jarred jalepeno’s. Next time I’d probably pickle a couple of fresh ones along with the other peppers/onions. I would make this again. Pickled peppers are my new favorite thing!
Tasty and easy to make.
Doesn’t have the ingredients that I enjoy so I made it for my husband. He LUVED it, and has asked me to make it again. Next time, I’ll make two so he can take one to work the next day and warm it up. Super easy especially if you have a panini/grill press – just change the plates.
I just love this show – and this recipe works!
Surprise to all at a recent cocktail party! FYI…don’t like the texture of pepper flakes. I slightly roasted the flakes then ground them in a little coffee grinder. I then followed recipe as written. Delicious. Thanks Brian. Annie , Fremont , CA
it was good. I subsituted the bread, and cheese and diffrent sausages. All which was extreamly filling, but pretty good.
I loved his method of butterflying the sausage and serving it panini-style! I was trying to make this quick, so I made a roasted red pepper mayo and some caramelized onions to put on top. Delish!! I love Brian!
Looked wonderful but I really want his stove. We had one in Illinois for about 15 years and I want it back!!! Where can I get one with electric pilot and refurbished. I miss that old thing. It was terribly greasey before with a constant pilot light. Now it should be heaven. It made the best lemon and oregano chicken you could eat. Reducing the gravy. It was fantastic.
Can’t make it in an electric oven. its not the same.
Can’t make it in an electric oven. its not the same.