Pork Sausage and Pepper Sandwiches

Ingredients

• 24 oz Yukon Gold potatoes
• 2 long green peppers
• 2 yellow onions
• 2 teaspoons garlic powder
• 18 oz Longhini’s pork sausage
• 3 oz tomato paste
• 2 tablespoons Italian seasoning
• 4 demi-baguettes
• 1 cup mozzarella cheese
• 4 tablespoons butter
• Olive oil
• Salt and black pepper

Instructions

1. Heat the oven to 425°F. Wash the produce. Cut the potatoes into ½-inch wedges. Halve, core, and thinly slice the green pepper, then halve and thinly slice the onions. Stir 4 tablespoons softened butter with ½ teaspoon garlic powder and a pinch of salt; reserve the remaining garlic powder.
2. Toss the potatoes with a drizzle of olive oil, the remaining garlic powder, salt, and pepper on a baking sheet. Roast until browned and crisp, 20–25 minutes.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the green pepper and onion; season with salt and pepper and cook until softened and lightly charred, 5–7 minutes. Transfer to a plate.
4. Remove the sausage from its casing. Add a drizzle of olive oil to the pan, then add the sausage and cook, breaking it into pieces, until browned and cooked through, 4–6 minutes. Carefully drain excess grease if needed.
5. Stir the tomato paste, 1 cup water, and half the Italian seasoning into the sausage. Simmer until bubbling and saucy, 1–2 minutes. Season with salt and pepper.
6. Halve the baguettes lengthwise, stopping before cutting all the way through. Spread the cut sides with garlic butter and place them cut-side up on a second baking sheet. Toast until golden, about 3 minutes. Fill with sausage, peppers, onions, and mozzarella, then return to the oven until the cheese melts, 2–3 minutes more.
7. Serve the heroes with the potato wedges.