I’m famous for my sausage sandwiches . . . my homemade relish is the secret that makes them great. Double the relish recipe and use it on any Italian cold cut sandwich. Either traditional Italian sweet or hot pork sausage will work fine in this.

　　

Ingredients

makes 4 subs

　　4 fresh chicken sausages, available at the meat counter

　　3 tablespoons EVOO (extra-virgin olive oil)

　　1/3 cup chicken stock or dry white wine, a generous douse

　　1 cubanelle pepper, seeded and sliced

　　1 red bell pepper, seeded and sliced

　　1 large onion, thinly sliced

　　3 garlic cloves, chopped

　　Salt and black pepper

　　1 cup giardiniera (Italian pickled vegetable salad; see Note)

　　A handful of fresh flat-leaf parsley

　　1/2 cup fresh basil, 10 leaves

　　Zest of 1/2 lemon

　　4 crusty sub rolls, split

　　

Step 1

Place the chicken sausages in a large skillet and add 1 inch of water. Prick the sausages. Add 1 tablespoon of the EVOO to the skillet, once around the pan. Bring the water to a boil, then reduce the heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 10 to 12 minutes total. Deglaze the pan with the stock or wine and cook it off, 1 minute. Remove the sausages to a platter.

　　

Step 2

Add the remaining 2 tablespoons of EVOO to the skillet. Add the peppers, onions, and garlic, season with salt and pepper, and cook for 10 minutes, or until tender.

　　

Step 3

Place the giardiniera, parsley, basil, and lemon zest in a food processor and grind them into a relish.

　　

Step 4

Slice the sausages on an angle. Fill each roll with a little relish, then peppers and onions, then the sliced sausages.

　　Cooks' Note

　　Giardiniera is a mixture of pickled hot peppers, cauliflower, carrots, and celery. It’s available in jars on the Italian foods aisle or in bulk bins near the olives.

　　Rachael Ray Express Lane Meals