Sausage, Peppers, and Onions Sandwiches


It’s the middle of summer and summer is not complete without sausage, peppers and onions.  I recently bought a new cast-iron skillet so I was anxious to use that to prepare this delicious dinner.   But don’t be afraid to prepare the same dish on the grill. In these warmer months, I also throw the pepper and onions and all the seasonings right into an aluminum pan and place that right on the grill. The vegetables brown up just as nice with the added smoky flavor while the sausage cooks on the grill along side. Placing the sausage, peppers and onions on a fresh baked roll makes it just taste that much better. So enjoy a taste of summertime and cook up some of these delicious sandwiches tonight for dinner. Make the first bite count!



Total Time:  30 minutes
Servings: 4



4-5 sausage links (hot or sweet, depending on taste)

4-5 green peppers, thinly sliced

1 large Spanish onion, thinly sliced

1 teaspoon oregano

1/2 teaspoon garlic powder

4 Tablespoons olive oil, divided

Salt and pepper, to taste



1.  Place 2 tablespoons in skillet and heat over medium heat.  When hot, add the sausage and cook about 4 minutes per side or until cooked through and no longer pink in the middle.  Remove sausage from pan, place on a plate and tent with foil to keep warm.

2.  With skillet still on medium heat, add the remaining 2 Tablespoons of olive oil.  When hot, place the peppers, onions, oregano, garlic powder, salt and pepper in the pan and toss to coat all the vegetables.  Cook until slightly softened, about 4-5 minutes.  I like the vegetables slightly more tender, but feel free to cook longer if you like them softer.

3.  Place the sausage back in the skillet with the vegetables and serve with fresh rolls.


Double Pork Sandwiches

Slices of ham paired with BBQ pulled pork topped with crispy, creamy coleslaw on a soft potato bun.


Say no to cheese!!! At least that is what I am saying for the next 6 weeks. Being a good Catholic, I decided to give up something for Lent and this year it is cheese. Now for some this may be an easy task, but not for me. I love cheese. Almost every dinner I make has cheese incorporated somehow because I love it so much. Which is exactly why I gave it up: I think I was eating just a tad too much. So far it has been pretty good. I find myself even making healthier choices about what to snack on and what to make for dinner. These double pork sandwiches are one of my no cheese recipes. (You will be seeing a lot more of “no cheese” recipes in the coming weeks.) However, they are delicious and I didn’t even miss the cheese. These sandwiches are layered with not one, but two types of pork: deli ham and BBQ pulled pork. And then topped with crispy, creamy coleslaw. Believe me, you won’t miss the cheese either. I heart potato buns so that is what everything sits on, but feel free to use your favorite type of bread. What is even better about this recipe (besides being delicious) is that the pork can cook in the crock pot all day and all you have to do is arrange the sandwiches before serving. So easy! So enjoy and… Make the first bite count!

Total Time: 6-8 hours (including crock pot time for pork)
Servings: 4

1 pound pork tenderloin
1 cup BBQ sauce (I like Sweet Baby Ray’s)
1/2 cup chicken broth
1 Tablespoon apple cider vinegar
2 cups coleslaw mix from the bag
1/4 cup coleslaw dressing (I like Marie’s)
8 slices deli ham
4 potato rolls

1. Place pork tenderloin in the crock pot. Combine BBQ sauce, chicken broth, and apple cider vinegar in a small bowl and stir. Pour over pork. Cook on LOW for 6-8 hours or HIGH for 3-4 hours until meat easily pulls apart with a fork.

2. When pork is done cooking, remove any fat and shred using two forks. Stir to coat shredded meat in sauce.

3. Mix the coleslaw and dressing in a small bowl and set aside.

4. Arrange the sandwiches: Place 2 slices of ham on each roll, top with about 1/2 cup pulled pork and then about 1/2 cup coleslaw. Feel free to adjust the amounts to your liking. Serve and enjoy!