Italian sausage sandwiches with roasted red pepper salad and cornichons

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Italian sausage sandwiches with roasted red pepper salad and cornichons


2 Servings, 740 Calories/Serving

20 Minutes

How do you make the classic combo of sausage and peppers taste even better? Serve them tucked into hearty sandwiches alongside a bright salad and tangy cornichons.

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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.
  • 2 fresh mild Italian pork sausages (about ¼ pound each)
  • 1 organic red onion
  • 5 ounces organic grape or cherry tomatoes
  • 3 ounces roasted red peppers
  • 1 head organic baby iceberg or other lettuce
  • ¼ cup cornichons
  • Sunbasket Italian dressing base (water - champagne vinegar - honey - Parmesan - parsley - garlic - red chile flakes - dried oregano)
  • 2 ciabatta rolls

Nutrition per serving

Calories 740, Total Fat 29g (37% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 30mg (10% DV), Sodium 1710mg (74% DV), Total Carb. 91g (33% DV), Fiber 8g (29% DV), Total Sugars 8g (Incl. 3g Added Sugars, 6% DV), Protein 29g
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.


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

Wash produce before use


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 once, until browned and cooked through, 5 to 6 minutes per side. 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 cook, prepare the salad ingredients.


Prep the salad ingredients

  • Peel and thinly slice enough onion to measure ⅓ cup [½ cup].
  • Cut the tomatoes in half.
  • Scrape off any seeds from the roasted red peppers.
  • Trim the root end from the lettuce; thinly slice the leaves.
  • Cut the cornichons in half lengthwise; set aside for garnish.
In a large bowl, stir together half the Italian dressing base and 2 tablespoons [¼ cup] oil; season to taste with salt (set aside the remaining dressing base for the sandwiches). Add the onion, tomatoes, roasted red peppers, and lettuce 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 and spread with the remaining dressing base. Arrange the sausages on the ciabatta bottoms, top with as much salad and cornichons as you like, and close with the ciabatta tops.


Transfer the sandwiches to individual plates and serve any remaining salad and cornichons on the side.
Kids Can!
  • Measure the onion.
  • Stir the Italian dressing and oil.
  • Assemble the salad.
  • Customize their sandwiches.