Italian sausage sandwiches with roasted red pepper salad and cornichons

Soy-Free, Family-Friendly, No Added Sugar, Protein Plus

2 Servings, 810 Calories/Serving

20 Minutes

How do you make the classic combo of sausage and peppers taste even better? Serve them tucked into hearty sandwiches along with juicy tomatoes, crisp lettuce, and tangy cornichons.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

Sausage options:
2 fresh mild Italian pork sausages (about ¼ pound each)
2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
1 organic red onion
¼ pound organic grape or cherry tomatoes
½ cup roasted red peppers
1 organic romaine heart or other lettuce
¼ cup cornichons
Sunbasket Italian dressing (extra virgin olive oil - red wine vinegar - champagne vinegar - sun-dried tomatoes - garlic - dried oregano - Dijon mustard)
3 tablespoons grated Parmesan
2 ciabatta rolls

Nutrition per serving

Calories 810, Total Fat 43g (55% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 1660mg (72% DV), Total Carb. 77g (28% DV), Fiber 13g (46% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 35g
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep and cook the sausages

Pat the sausages dry with a paper towel; prick in a few places with a fork if desired.

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Spoon off all but 2 teaspoons fat from the pan.

While the sausages are cooking, prepare the roasted red pepper salad.

Make the salad; prep the cornichons

Peel and thinly slice enough onion to measure ⅓ cup [½ cup].
Cut the tomatoes in half.
Coarsely chop the roasted red peppers.
Trim the root end from the romaine; thinly slice the leaves.
Cut the cornichons in half lengthwise; set aside for the sandwiches.

In a large bowl, stir together the Italian dressing and Parmesan. Add the onion, tomatoes, roasted red peppers, and romaine and toss to coat. Season to taste with salt and pepper.

Toast the ciabatta; assemble the sandwiches

Cut the ciabatta in half horizontally.

In the same pan used for the sausages, warm the residual oil over medium heat until hot but not smoking. Place the ciabatta, cut sides down, and cook until lightly browned, 2 to 3 minutes.

Transfer the ciabatta, cut sides up, to a work surface. Arrange the sausages on the ciabatta bottoms and top with as much roasted red pepper salad and as many cornichons as you like. Close with the ciabatta tops.

Serve

Transfer the sandwiches to individual plates and serve any remaining salad and cornichons on the side.

Kids Can!

Time the sausages.
Measure the onion.
Stir the Italian dressing and Parmesan.
Assemble the salad.
Customize their sandwiches.

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