Philly Style Andouille Po Boys |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This comfortably occupies the space between a sausage po boy and a Philly cheese steak. Ingredients:
1 teaspoon olive oil |
2 lbs andouille sausages |
1 onion, in 1/4 inch slices |
1 bell pepper, in 1/4 inch slices |
8 slices provolone cheese, thin |
4 po boy rolls or 4 submarine sandwich bread, 12 inches |
salt and pepper, to taste |
tabasco sauce, to taste |
Directions:
1. Cut andouille into julienne pieces, 1/4 by 3 - remove casing if it is tough Add olive oil to saute pan over medium high heat
2. Add julienned sausage to saute pan and stir gently for 2 minutes
3. Add peppers and onions to pan and saute gently until the onions begin to look translucent.Season with salt, pepper, and tabasco to taste- remove pan from heat
4. Cut po boy rolls lengthwise and line with 2 provolone slices per roll Add sausage mixture to rolls
5. (optional) You can place the cheese on top of the sausage mixture, then place the sandwich under the broiler for a minute or so, until the cheese gets bubbly and the top surface of the bread becomes toasted.
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