Ingredients
- 2 packages of 4 duBreton Toulouse Sausages
- 4-6 submarine buns
- 160 mL (2/3 c.) of pizza sauce
- 1 large onion, sliced
- 8-12 slices of mozzarella or provolone
- 2 large tomatoes, sliced
- 375 mL (1½ c.) of iceberg lettuce, thinly sliced
- 7-10 mL (1½-2 tsp.) of Italian herbs
- Salt and fresh ground pepper
Preparations
- Place the sausages in a pot, cover with water, bring to a boil and cook over high heat for 10 minutes. Drain and halve the sausages.
- Preheat oven to 500°F (260°C).
- Meanwhile, halve the buns without cutting all the way through and open flat. Place on a baking sheet lined with parchment paper.
- Brush the bottom halves of the buns with pizza sauce and place 2 to 4 sausage halves on each bun.
- Arrange cheese slices on the top halves of the buns followed by rings of onion.
- Bake for about 5 minutes to heat the sandwiches and melt the cheese.
- Garnish with lettuce, tomato and herbs and season to taste.
Cooking on barbecue:
- Preheat barbecue to medium heat.
- Cook the sausages for 10 minutes. Halve the sausages and cook for another 5 minutes to brown the meat.
- Place the garnished buns directly on the grill and heat for about 5 minutes or until the cheese is melted.
