State Fair Sandwiches

I came up with this recipe last year and we have enjoyed it many times since. If you've ever been to The Great State Fair of Oklahoma, you've smelled the aroma of peppers and onions and sausage cooking in huge skillets to make sandwiches. This is my version and I named it after the wonderful aroma that wafts through the house while the sausage and vegetables are sauteeing on the stove. Heaven.

~State Fair Sandwiches~

Sauce:
-2 or 3 cloves garlic, minced
-One 14.5 oz. can Del Monte Diced Tomatoes w/ Basil, Garlic and Oregano, undrained
-One 8 oz. can tomato sauce, any brand

In a medium saucepan, heat a small amount of olive oil over med/high heat. Add the garlic and cook and stir until garlic starts to brown slightly. Immediately pour in tomatoes and sauce. Once sauce comes to a boil, turn heat to very low. Using a potato masher, mash the tomatoes a bit. Let simmer over low heat until thickened, stirring occasionally. Set aside and keep warm.

Sandwiches:
-About 4 sandwich rolls, split (I've used everything from hoagie rolls to bolillos. I have also tried whole grain and do not find it as tasty as a good ole white roll.)
-One large green bell pepper, cut into thin strips
-One large red bell pepper, cut into thin strips
-One large onion, cut into thin strips
-One 13-16 oz. package smoked sausage, sliced into med/thin slices. (I use turkey smoked sausage to cut back on fat a bit.)
-4 slices mozzarella cheese, or shredded mozzarella

In a large skillet, heat a small amount of olive or canola oil over med/high heat. Add peppers, onions and sausage. Stir and cook over heat until all are slightly browned, but the vegetables are still bright and a bit crisp.

Spoon sausage/vegetable mixture over bottom of bread. Ladle as much or as little of the sauce over, depending on your taste. Layer cheese on top of sauce.

Heat broiler to normal. On a flat pan covered with foil (easy clean-up, folks), lay the sandwiches open-faced with tops alongside. Watch closely. Broil until cheese is melted and bread is lightly toasted. Place tops on sandwiches and cut in half if preferred.

Serve with extra sauce on the side.

This recipe leaves plenty of leftover sausage/pepper/onion mixture and sauce for more sandwiches if desired. Can also be reheated and eaten alone with the sauce. Enjoy!!