YUM!

This is my take on a sandwich recipe I saw posted at Pies and Aprons recently. It would be a wonderful late summer supper, when peppers are at their peak. Since the growing season here in Minnesota hasn't even begun yet, I shopped at Aldis and got the veggies I needed. They were excellent and relatively inexpensive. I didn't use tomatoes in my sandwiches, although I think they'd be delicious. I substituted the more reasonably priced provolone for the goat cheese originally called for (a tiny tube of goat cheese at Target is $4.99).
I already had demi-baguettes in the freezer from Trader Joe's. Tom added chips to his sandwich plate. We thought this was full of great flavor. And there's nothing that beats the mouth-watering smell of peppers and onions gently sizzling in a pan on your stove. Perfection!

Veggie and Provolone Baguettes
2 mini baguettes, sliced lengthwise and toasted
4 slices Provolone
Olive oil
1 - 2 cups each mushrooms, peppers (I used green, red and orange), and onions
1/2 tsp. dried or fresh basil
1/4 tsp. pepper
Saute the mushrooms and peppers in a little olive oil until tender and lightly browned, then add the onions. Sprinkle in dried crushed basil and black pepper.
Meanwhile, toast the baguettes and melt provolone.
Pile the veggies high (and maybe fresh herbs if you've got them), slice and serve.

Take Me Out To The Ballgame ...

While watching The Today Show recently, I came across a tasty way to use the gorgeous peppers I bought at Aldis. The Scottos of the New York restaurant "Fresco by Scotto" shared their delicious, unique, and easy-to-make recipe for Sausage, Peppers and Provolone Wrap. They're actually opening a concession stand at the new Yankee Stadium, and this is on the menu! Quite a step up from a hot dog with mustard! I used low-cal whole wheat wraps but ideally, I would use a thicker wrap.
SAUSAGE, PEPPERS AND PROVOLONE WRAP
From: FRESCO by Scotto
4 servings
INGREDIENTS:
• 1 pound Italian sausage links, cooked, and sliced
• 3 large bell peppers, sliced thin
• 1 large onion, sliced thin
• 1/2 cup olive oil
• 2 garlic cloves, crushed
• 1 teaspoon chili pepper flakes
• 1/2 pound sliced provolone cheese
• Salt and pepper to taste
1. In 10-inch sauté pan, heat olive oil over medium to high heat.
2. Sauté sausage until brown and cooked through. Add the peppers and sauté for 15 minutes; then add the onions, garlic and chili pepper flakes, cook until soft and lightly brown. Season with salt and pepper, and toss.
To Assemble Wrap:
Your favorite store bought wrap
1. Slice 2 sausage links per wrap.
2. On each wrap, add the sausage and 3 tablespoons of peppers and onions.
3. Top with sliced provolone cheese.
4. Wrap and enjoy.