Sandwich with Italian Sausage, Onion and Bell Peppers

Method

1. Cut the bread rolls in half lengthwise, leaving a hinge. Toast on a hot griddle or pan until lightly browned.
2. Prepare the bell pepper: remove seeds and white pith, cut into very thin strips. Place in a bowl and season with a little olive oil and salt. Mix well.
3. Prepare the onion: cut off ends, halve lengthwise, then slice thinly. Season with a little olive oil and salt. (For less tearing, wet the knife blade with water or vinegar.) Mix and let marinate for a couple of minutes.
4. Prepare the sausages: remove the string/twine. Make a shallow lengthwise cut along the inner curve, then flatten the sausage to open it.
5. Place the sausages on the hot griddle, casing side down. Cook for 2-3 minutes, then flip.
6. After flipping, add the seasoned bell peppers and onions to the griddle in separate piles.
7. Lower the heat, cover the griddle, and cook for several minutes until the vegetables release their liquid and the sausages are nearly cooked through. (The chef mentions 45 minutes, but time may vary; cook until done.)
8. Uncover, increase the heat to high to evaporate any remaining water, leaving only oil. Continue cooking until the sausages develop a nice brown crust (Maillard reaction) and the vegetables are softened.
9. Place the cooked peppers and onions on top of the sausages to allow juices to mingle.
10. Spread mustard or mayonnaise on the toasted bread halves.
11. Assemble the sandwich: place the two sausages on the bread, top with peppers and onions, add the cold eggplant in oil, and a few dashes of Tabasco if desired.
12. Close the sandwich and serve immediately.