This recipe is nice for an easy backyard get-together. Round out the meal with a green salad and ice cream for dessert.
1 Tbsp olive oil
3 yellow onions, very thinly sliced
3/4 tsp kosher salt, or to taste
1/4 tsp freshly ground pepper
3 sun-dried tomato halves in olive oil (about 1/2 ounce)
3 tsp nonpareil capers (optional)
4 Italian sausages with fennel (hot or mild), or other favorite sausages, about 4-6 ounces each
4 rustic, crusty rolls
Dijon mustard
2 ounces baby arugula
Heat a large skillet over medium-high heat. Add the olive oil and onions. Cook for about 5 minutes, until the onions are soft, translucent and most of the moisture has evaporated. Reduce the heat to medium and continue cooking for about 20 minutes longer, stirring occasionally, until the onions are golden brown and the volume has reduced by about half. Season with salt and pepper.
Note: The onions may be cooked up to 1 day ahead, refrigerated, then reheated just before serving).
While the onions are cooking, julienne the tomatoes, rinse and drain the capers, grill the sausages and toast the rolls in a preheated 375 degrees oven.
Assembly: Split the warm rolls in half lengthwise, but leave a “hinge” on one side so the top and bottom remain attached. Add generous spread of mustard, a layer arugula, a split sausage, some caramelized onions, sprinkling of sun-dried tomatoes and optional capers.
You may want to use toothpicks to hold this sandwich together as you cut it in half for serving. Serve warm.
Serves 4.
