The dog days of summer are officially here!
This is normally the time of year for grilling and no-cook dishes, but I invented a sandwich that I want to share with you. It requires actual cooking, but it’s delicious.
Sausage Sandwich Divine
4 long hot peppers
salt and pepper
1 pound sweet or hot Italian sausage, cut into 1/2-inch thick rounds
2 large red peppers, seeded and sliced
1 onion, sliced
1 small can mushroom stems and pieces, drained
1 6-oz. can tomato sauce
4 torpedo-style rolls
8 slices Provolone cheese
Preheat oven to 425 degrees. Cover lipped baking sheet with foil. Place long hots on the foil, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 15-20 minutes. Set aside.
In a Dutch oven, cover bottom of pan with olive oil and heat over medium-high. Add sausage, red peppers, and onion. Cook until sausage and vegetables are cooked through, stirring often.
Preheat the broiler.
Slice long hots lengthwise and crosswise, then add them to the sausage mixture along with the mushrooms and about half the can of sauce (save the rest of the sauce for another use, or use more of it with the sandwiches, if you’d like).
Cook mixture until heated through.
While the mixture is cooking, split the rolls and place them under the broiler for a couple minutes, until they’re just turning golden. Watch the rolls carefully!
When the rolls are lightly golden, remove them from the oven. Using a slotted spoon, place about 1/4 of the sausage mixture down each roll. Cover mixture with two slices of Provolone and put the sandwiches, open-faced, under the broiler. Broil for just a minute or two, or until the cheese has melted. Serve hot.
Here’s a nice, cool one that’s good to take to July 4th and other summer parties and potlucks. This salad goes by lots of names and it’s pretty popular.
1 box pistachio instant pudding
2 8-oz. cans crushed pineapple, undrained
1 8-oz. container whipped topping (I use Cool Whip)
8 oz. cottage cheese
1 c. miniature marshmallows
Combine pudding mix and pineapple in a medium bowl. Stir until well blended.
Combine remaining ingredients in a large bowl. Stir until well blended. Add pistachio mixture to whipped topping mixture and stir until everything is blended. Place in a 13×9″ pan and chill.
And another cool salad for hot summer days. Pair this with grilled chicken or other light main course.
8 c. Romaine lettuce, torn into bite-sized pieces
1 c. fresh raspberries
1/2 c. sliced almonds, toasted
1/2 c. seedless raspberry jam
1/4 c. apple cider vinegar
1/4 c. honey
2 T. plus 2 t. canola oil
In a large salad bowl, gently toss the lettuce, raspberries, and almonds. In a blender, combine the remaining ingredients; process until smooth.
Pour over salad and toss gently until coated; alternatively, serve salad and pass dressing.
I’m always looking for recipes from other people. If you care to share a favorite recipe, send it along and I’ll put it in a post.
Until next time,