CHARLIE'S ITALIAN SAUSAGE SANDWICH
Mustard is unbelievably wonderful for this sandwich, a must try! This is a definite comfort food! It is and can also be made using deep fried hot dogs as well. As a kid growing up in NJ, I (Bird) ate these all the often. This is my version that I make at home, as we live just a wee too far a drive to Charlie's in Kenilworth NJ. The original Charlie's uses pizza dough for the crust, so if you'de like, we recommend using Recipe #265466, baking it as a 2 round loaves which will give you 4 sandwiches. You can read more about Charlie's here. http://www.roadfood.com/Reviews/Overview.aspx?RefID=1668
Provided by 2Bleu
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F Bake sausage links for 30 minutes, turning once. Let cool, slice in half lengthwise and set aside. Reduce oven to 200°F.
- Meanwhile, in a medium saucepan over medium heat, add peppers and onions with about 2 tbsp oil. Simmer covered to soften. Keep warm. Drain in colander just before assembly.
- Meanwhile, fry potatoes in hot oil until crisp on the outside and soft on the inside. Remove from oil, drain on paper towels, and immediately sprinkle with salt (to liking). Place on baking sheet, Keep warm in 200°F oven.
- Drop Sausage links into the fryer and fry 1 minute to cook thru. Set aside to drain on paper towels.
- ASSEMBLY: Cut round bread loaf in half. Slice each one open to form a pocket. Smear mustard (amount depending on your liking) on the inside of the bread. NOTE: Mustard is unbelievably wonderful for this sandwich, a must try!
- Place the link halves equally amongst the two sandwiches skin side up and tuck them down into the bread and up the edges.
- Using a fork, place some of the peppers and onions onto the sausages. Top with a very generous portion of fried potatoes.
- Wrap in parchment paper or foil as a to-go item. Place on a dinner place, use 2 hands to lift the sandwich, and devour!
Nutrition Facts : Calories 1562.8, Fat 55, SaturatedFat 18.2, Cholesterol 94.6, Sodium 4571.7, Carbohydrate 203.2, Fiber 18.1, Sugar 9.9, Protein 62.5
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