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Sausage, Bell Pepper and Foccacia Sandwiches


  • 1/4 cup olive oil, divided
  • 2 medium onions, thinly sliced
  • 3 assorted color bell peppers, seeded, thinly sliced
  • 2 large cloves garlic, minced, mashed to a paste
  • 1 Tbsp. thinly sliced pepperoncini
  • 1/4 tsp. fennel seeds
  • 1-1/2 lb. cured sausage, cut into 4-inch lengths, horizontally cut in half
  • 6 (4 inch squares) focaccia, horizontally cut in half


  • 1. Preheat grill to medium-high direct heat.
  • 2. Cook onions, peppers, garlic, pepperoncini and fennel seeds in 3 Tbsp. of the oil in large skillet on medium heat 10 to 12 minutes or until caramelized.
  • 2. Heat sausage on grill, cut side down, 3 to 4 minutes or until internal temperature reaches 165°F.
  • 3. Brush cut sides of focaccia with remaining 1 Tbsp. oil. Toast on grill until crisp.
  • 4. Divide sausage over bottom of focaccia. Top with grilled vegetable mixture. Cover with top and serve.
  • Nutritional information per serving: Calories 633; Total Fat 45g; Saturated Fat 16g;
  • Trans. Fat 0g; Cholesterol 81mg; Sodium 1610mg; Total Carbohydrate 33g; Dietary Fiber 3g;
  • Total Sugars 6g; Protein 22g