Baguette loaf stuffed with peppers, onions, cheese and topped with Italian Sausage. Seared on grill.
In skillet, add few splashed of olive oil.
Add One (1) small, diced Onion
Add One (1) small diced Red Bell Pepper
Add One (1) small, diced Jalapeno Pepper.
Season with salt/pepper to taste.
Sautee over medium heat for approximately five (5) minutes until onions and peppers are softened.
AOLI
In mixing bowl add Three (3) Tablespoons of Mayonnaise.
Add two (2) Tsp of minced garlic
Add lemon juice from 1/2 lemon
Add 1/2 to One (1) Tsp Italian dried seasoning
Add One (1) Tablespoon chopped parsley
Add Two (2) Tsp olive oil
Add salt/pepper to taste.
Mix and set aside.
Slice the top 1/4 of the Baguette off with bread knife.
Remove some of the bread from inside the loaf to make an area to hold the stuffing contents.
Press the bread down as much as possible.
Thinly spread the seasoned Mayonnaise along the bottom of the bread loaf.
Place a layer of the sauteed peppers/onions on top of the Mayonnaise.
Place a layer of shredded Mozzarella cheese on top of the peppers/onions.
Slice Italian sausage along the grind grains approximately one (1) inch wide.
Press the sausage until less than 1/4 inch thick.
Lay on top of the Mozzarella cheese and press along the sides to make a seal to keep cheese from running out once melted.
Spray the sausage with cooking oil to prevent sticking.
Place the stuffed bread loaf sausage side down onto pre-heated medium hot grill at an angle to the grill grates.
Cook five (5) to six (6) minutes.
Turn the stuffed loaf approximately 45 degrees to make cross-hatched grill marks.
Cook an additional five (5) to six (6) minutes or until cheese starts to run out of openings.
Flip the bred loaf over onto the bottom. Turn heat off and allow the bottom brown and crust up some.
Remove, allow to cool a few minutes before slicing.
Drizzle
Mix the following in proportions to taste:
Olive oil and vinegar dressing
Minced Garlic
Red pepper flake
Parsley
Salt/Pepper
