In this episode, Chef Jackie is taking her leftover sausage from the Arancini and the leftover peppers from the Big Boot Italian Salad and cooks up a Sausage and Pepper Sandwich that is not your typical Jersey saus & pepp sammy.

Viking products featured in the episode:

30" Electric Double French-Door Oven - VDOF Viking Professional 7 Series

36" Fully Integrated Bottom-Freezer Refrigerator - VBI7360W Viking Professional 7 Series

36" All-Induction Cooktop - VICU5361 Viking Professional 5 Series

Full recipe:

Balsamic Glazed Sausage & Pepper Sandwich
Serves 4
Prep time: 00:10 minutes
Cook time: 00:15 minutes

Ingredients:
2 tablespoons olive oil
1 lb sweet & hot Italian sausage (removed from casings & crumbled)
2 yellow onions (thinly sliced)
1 red bell pepper (thinly sliced)
1 yellow bell pepper (thinly sliced)
1 orange bell pepper (thinly sliced
2 garlic cloves (chopped)
1/4 cup balsamic vinegar
Kosher salt & freshly ground black pepper
4 hoagie rolls (6 inch long)
Grated parm (for garnish)

Method:
Heat a high-sided saut¿ pan with olive oil over medium heat. Add sausage, breaking up with a wooden spoon. Cook until browned. Using a slotted spoon, remove sausage to a plate. Add onions, and peppers. Season with salt and pepper. Cook over medium heat, stirring occasionally until vegetables have wilted down, about 15 minutes. Add garlic cloves, cook until fragrant. Add sausage back to pan, deglaze with balsamic vinegar and bring to a boil. Balsamic will become syrupy in about 3-5 minutes. Remove from heat.

Preheat oven to broil. Toast buns for 1 minute. Remove and add sausage filling to bun, top with grated parm.