Guest Post: Sausage and Peppers on Garlic Toasted Ciabatta Rolls

Saturday, February 18, 2012

Hello all! I decided it would be a good time to branch out a bit and feature some guest posts. My friend Kalyn answered the call with this yummy sandwich recipe. She doesn't have a blog (although I think she should!), so if you like the recipe, sound off in the comments!

Sausage and Peppers on Garlic Toasted Ciabatta Rolls

I have seen variations on this recipe on two different blogs recently, and it looked so good I just had to try a version of my own! The directions as I made them are as follows, with some possible riffs on the base recipe afterwards :) I hope you enjoy! 

For the sausage mixture:

-1 lb Italian sausage (I used spinach artichoke chicken sausage, but you could use turkey Italian or the normal stuff) 

-1 large onion, sliced into strips

-1 green bell pepper, sliced into strips

-1 red bell pepper, sliced into strips

-2 cloves garlic, minced    


Heat a pan with a little olive oil in the bottom. While it is heating up, slice the sausage into rounds. When the pan is hot, add the sausage and let it brown. After the sausage is fully cooked, remove it from the pan. Add the peppers and onion and cook until they are nearly soft but still have a bit of crispness to them. Add the garlic and cook for another minute. Add the sausage back to the pan and make sure everything is heated through.  

For the rolls:

-2 ciabatta rolls (or one per person)
-2 tsp butter
-1 clove garlic, minced   


Preheat the oven to 350 degrees. In a small separate skillet, melt the butter. Once fully melted, add the minced garlic. Cook for a moment, then turn the burner off. Slice the rolls horizontally, dip in the butter mixture, and place butter side up on a cookie sheet. Once the oven is hot, place the cookie sheet with the rolls inside and let them cook for a few minutes. You want them to get a little bit toasted, but not brown yet.

To assemble:

-1-2 slices provolone cheese per roll, or desired cheese


Remove toasted ciabatta rolls from the oven. Change temperature from 350 degrees to broil. Top the rolls with the sausage and pepper mixture to your desired height. Spread the slices of cheese over the top and place under the broiler. Watch carefully at this point; it is very easy to burn the bread here. In fact, to avoid it getting too burnt around the edges, you may want to remove it completely. Check every 30 seconds to a minute for desired brownness. The cheese should be melty and browned. 

These sandwiches were super tasty, fairly inexpensive, fairly healthy, and boyfriend approved - a tough combination to beat:

Possible riffs on the basic recipe:

Vegetarians could easily make this by subbing the sausage with mushrooms. Baby Bellas in particular would be great here, as they have the meaty texture to hold up well to this style of cooking. I would still cook the mushrooms separately from the peppers and possibly in two batches to ensure brownness (as Julia Child would say - don't crowd the mushrooms!).

Vegans can take the vegetarian riff and substitute non-dairy cheese for the provolone. 

Those who eat dairy-free could also use non-dairy cheese to replace the provolone without removing the sausage. In both cases, I like Daiya brand dairy-free cheese - the taste is great, and it melts like a dream.

Individuals on a gluten-free diet could ditch the rolls and serve this on slices of grilled polenta or over roasted red potatoes. Either would be a delicious substitution.

We ate less than half of the mixture on our rolls, so the leftovers will probably be repurposed as a salad topping for me, but it would also be delicious reheated in marinara sauce and served over spaghetti or penne noodles.

I hope you all enjoy this simple but delicious recipe, and many thanks to Alex for allowing me to guest post on her blog! :)  

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