Hot Sausage Sandwiches!
They may look gross, but they are great. Graziano's hot italian sausage from Des Moines (brought down by my brother-in-law), tomato sauce, toasted bread, melted provolone, and roasted red peppers. I prefer them on hardier rolls, but they were making enough for about 15 people and had to economize.
Recipe:
At least five hot Italian sausage links
Roasted red peppers (in jar or, better, roast your own)
Provolone cheese slices
2 cans Tomato sauce (Hunts Italian work well, or add oregano, basil, and garlic to plain sauce)
Bread (crusty French or Italian loafs work best)
Other spices to taste
Remove the sausage from the casings and chop up. Brown in a large skillet, breaking up the pieces as you go. When brown, drain most of the grease, then add 2 cans of sauce per five links of sausage. Add the tomato sauce and additional spices (Italian spice mix or fresh or dried oregano, basil, etc. Red pepper can also be added if you want it spicier).
Slice the bread into 3/4-1" slices and place them, paired, on a baking sheet. For each sandwich (one side), put down slices of roasted red pepper, cover with the sausage mixture, then top with a slice of provolone. Place in oven and toast until the bread is browned and the cheese is melted.
To roast your own red peppers, slice the peppers and remove the stem, seeds, and membranes, then flatten them on a baking sheet. Place under the broiler, skin side up, and broil until the skin is completely blackened. Remove from oven and place in a clean paper bag until cool enough to handle, then peel off the blackened skin. The peppers should be sweet, juicy, and soft.