Recipe information
Yield
makes 8 sliders
Ingredients
3 tablespoons EVOO (extra-virgin olive oil)
1 medium onion, thinly sliced
1/2 small red bell pepper, seeded and thinly sliced
1/2 small green bell pepper or 1 small cubanelle pepper, seeded and thinly sliced
2 garlic cloves, finely chopped or grated
1 tablespoon Worcestershire sauce
Salt and pepper
1 pound bulk sweet or hot Italian sausage or sausage links, casing removed
8 cubes of Provolone cheese, 1/2 inch thick and 1 inch square
8 small dinner rolls or packaged slider rolls, such as Pepperidge Farm brand, split open and toasted
Preparation
Step 1
Place a large skillet over medium-high heat with 2 tablespoons of EVOO. Add the onions, bell peppers, and garlic to the pan and cook until the veggies are tender, 7 to 8 minutes. When the veggies are tender, add the Worcestershire and season with salt and pepper.
Step 2
While the veggies are cooking, place a second skillet over medium-high heat with the remaining tablespoon of EVOO. Shape the sausage into thin patties and wrap the meat around the cubed cheese. Cook the patties for 4 minutes on each side, or until they’re deep brown and firm.
Step 3
Place the patties on roll bottoms and top with the peppers and onions. Set the roll tops in place and serve.
