THE BIG SAL

By BobD

Ingredients

• 4 SERVINGS
• Wisconsin Asiago and Fresh Mozzarella, an Italian sausage, and roasted onions.
• 6 tablespoons extra virgin olive oil, divided
• 4 sweet Italian sausages
• 2 onions, such as Vidalia, sliced 1/4" thick
• 1 large bell pepper, sliced 1/4" thick
• 4 ounces cremini or button mushrooms, sliced 1/4" thick
• 4 ciabatta rolls
• 4 ounces Wisconsin Asiago cheese, grated
• 8 1/8 " thick slices Wisconsin Fresh Mozzarella
• White or black truffle oil, optional
• 1 cup jarred, roasted red pepper strips

Details

Servings 4
Adapted from grilledcheeseacademy.com

Preparation

Step 1

Preheat oven to 400ºF.

Heat 2 tablespoons extra virgin olive oil in large, oven-safe sauté pan over medium heat.

Add sausages and brown on all sides. Remove sausages to plate and return pan to stove.

Add onions, peppers, and mushrooms. Sauté 5 minutes.

Cut sausages in half lengthwise and place in pan with vegetables. Place pan in oven and bake 15 minutes. Remove from oven.

Preheat panini grill over medium-high heat.

Drizzle buns with olive oil and halve. Place 1 ounce (generous 1/8 cup) grated Asiago cheese on each roll bottom; top with 1 slice Fresh Mozzarella.

Layer with 2 sausage halves and approximately 1/2 cup of the onions-peppers-mushrooms.

Drizzle with a few drops of white or black truffle oil, if using. (A little goes a long way.)

Top with 1/4 cup pepper strips, additional slice Fresh Mozzarella, and ciabatta tops.

Place in panini press for 5 minutes or until cheese melts and bread is golden brown.