Gourmet Italian Sausage Sandwich on Focaccio Bread - WRIC Richmond News and Weather -

GOURMET ITALIAN SAUSAGE SANDWICH ON FOCACCIO BREAD
4 to 6 servings

• 4 to 6 mild or hot-spiced Italian sausages
• 1 large herbed focaccio bread, slit in half to form 2 round  or rectangular slices, or 4 individual herbed focaccio breads, each slit in half, or 8 to 12 slices other Italian-style bread warmed in a slow oven (300 degrees F.), if desired
• Extra virgin olive oil as desired or about ½ ( 8-ounce ) bottle Italian-style salad dressing
• Crisp spinach or Boston or bibb lettuce leaves as desired
• 4 to 12 very thin slices provolone or mozzarella cheese
• 1 small to medium sweet variety onion (Vidalia or Texas Sweet or other sweet variety),    peeled and thinly sliced
• About ¼ to 1/3 cup julienne (very thin strips) sun-dried tomatoes, or 2 to 3 roasted sweet red peppers, peeled and cut into thin strips or small squares (see note)
• 1 ripe medium tomato, peeled or unpeeled as desired, cored, and thinly sliced (optional)
• About ½ cup finely snipped fresh basil leaves or whole fresh basil leaves (no stems)
• Salt and freshly ground black pepper to taste

Arrange sausages on grill rack at highest level over medium coals (ash gray and glowing) or at medium setting of a gas grill.  Grill sausages until well browned on all sides, about 10 to 15 minutes total.  Or, broil sausages on a grill rack, about 4 to 6 inches from heat source, about 5 to 7 minutes; turn (over) sausages and continue broiling, about 5 to 7 minutes or until done.  May also pan-grill sausages in a large heavy skillet lightly coated with non-caloric vegetable cooking spray about 5 to 7 minutes per side, turning (over) sausages once, or until done. Split sausages in half lengthwise. 

Note: For persons with larger appetites, serve two sausages per serving. 

Drizzle olive oil or Italian-style dressing lightly over cut surfaces of focaccio bread(s).  Arrange spinach or Boston or bibb lettuce leaves over bottom half(ves) of bread(s).  Top with 2 sausage halves per sandwich. Add a layer of provolone or mozzarella cheese (1 to 2 slices), and finish with a layer of sliced onion, then sun-dried tomatoes or roasted sweet peppers.  May add tomato slices, if desired.  Drizzle additional olive oil or Italian-style dressing over sandwich filling.  Sprinkle with salt and freshly ground pepper to taste and top with snipped or whole fresh basil leaves.  Top with second focaccio bread slice(s).  Garnish as desired; cut large sandwich into four to six wedges, and serve immediately. 

Note: May use commercially prepared roasted sweet red peppers available in most grocery     stores, if desired.  To roast peppers, arrange sweet red peppers on a rack in a broiler pan; broil, about 6 inches from heat source, charring all sides of peppers.  Transfer to a plastic   or brown bag, seal, and allow peppers to stand for 15 to 20 minutes. Remove peppers from    bag and easily remove peel, stem, core, and seeds.  With kitchen shears or a sharp knife,        cut peppers into long thin strips or into squares.