Cook this: Slow Cooker Sausage Scallopini Sandwiches
Jared Finkel|Calkins Media
Shereen Pavlides鈥� Slow Cooker Sausage Scallopini Sandwiches.
Shereen Pavlides prepares Slow Cooker Sausage Scallopini Sandwiches.
For this week蘑菇视频 Cook This, chef Shereen Pavlides makes Slow Cooker Sausage Scallopini Sandwiches.
Slow cooker sausage scallopini sandwiches
Makes: 6 sandwiches
1 (28 ounce) can whole San Marzano tomatoes
1/4 cup freshly grated parmigiana-reggiano cheese wedge 鈥� plus extra for serving
kosher salt / fresh finely ground black pepper
3 tablespoons canola oil
2 pounds Italian sausage links 鈥� cut into 2-inches pieces
3 garlic cloves 鈥� minced
1 large green bell pepper 鈥� large dice
1 medium onion 鈥� large dice
1 small bundle of thyme 鈥� tied together with butcher蘑菇视频 twine
6 fresh Italian long rolls 鈥� split
Pour San Marzano tomatoes and their juices into the bottom of a slow cooker, crushing the whole tomatoes using your hands.
Slice the rind off the parmigiana-reggiano cheese wedge and place into the slow cooker pot along with 1/4 cup grated cheese. Season tomatoes with 1 1/2 teaspoons salt and 15 turns on the pepper mill. Stir well.
Meanwhile: heat oil in a 12-inch frying pan over medium-high heat. Saute sausage until browned all the way around, about 8 minutes. Using tongs, remove browned sausage links and place into the slow cooker.
De-grease the pan, discarding the excess oil except for 2 tablespoons left in the pan. Return the pan to medium heat. Add garlic and saute until fragrant, about 30 seconds. Using a rubber spatula, transfer the oil and garlic into the slow cooker.
Add green peppers and onions into the slow cooker and nestle the thyme bundle under the sauce. Gently stir.
Set slow cooker on high for 3 hours.
Remove and discard the thyme bundle and parmigiana-reggiano rind. Stir. Divide sausage, peppers, onions and some sauce among six Italian rolls. Grate parmigiana-reggiano cheese over each sandwich as desired. Serve immediately.