*<\/span>,\u00a0sliced on the diagonal<\/p>\n1 red pepper, cored and sliced<\/p>\n
1 green pepper, cored and sliced<\/p>\n
1 red onion, peeled and sliced<\/p>\n
1 pkg. mini portabella mushrooms, sliced<\/p>\n
2 T. olive oil, divided<\/p>\n
1 t. butter<\/p>\n
red pepper flakes<\/p>\n
4 Panne Rustique Rolls (it’s all about the roll, folks)![\"Sausage](\"https:\/\/i0.wp.com\/topmomblog.com\/wp-content\/uploads\/2010\/01\/Sausage-and-Peppers-2-300x225.jpg?resize=300%2C225\" "\\"Sausage")
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Serves 4. *<\/span> Of course, you may use real Italian sausage if you’re not vegan. I’ve had it both ways and its delicious either way!<\/p>\nPreheat toaster oven to 400 degrees. Cover toaster oven tray with aluminum foil and spray with oil so sausages don\u2019t stick. Brown sausages in toaster oven turning once. Slice on the diagonal and set aside.<\/p>\n
Heat 1 t. olive oil in large skillet, sprinkle with red pepper flakes. Add the peppers and onions and saut\u00e9, stirring every few minutes to evenly brown. Add more olive oil as needed to prevent vegetables from sticking.<\/p>\n
Meanwhile, in a smaller skillet heat 1 T. olive oil plus 1 t. butter over med-high heat and saut\u00e9 mushrooms, stirring to brown evenly, about 5 minutes or until the juices have cooked off.\u00a0 (I do this in a separate pan because the juices from the mushrooms can make the pepper mixture mushy.) Add mushrooms and sausages to pepper mixture.<\/p>\n
Warm the rolls in the toaster oven, slice in half and fill with sausage and pepper mixture.<\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/shescookin.com\/wp-content\/uploads\/2010\/01\/Sausage-Peppers.jpg?ssl=1\" "\\"Sausage")
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