January 31, 2013
Anonymous
The Chronicle
The Zope Gazette
Thu Jan 31, 2013, 02:10 PM CST
Pella —
|
1 Tbsp |
extra virgin olive oil, plus more for brushing rolls |
|
1 1/4 lb |
mild italian sausage links, casings removed |
|
1 lg |
yellow onion, peeled and diced |
|
1 Tbsp |
balsamic vinegar |
|
1/4 tsp |
salt |
|
1/8 tsp |
freshly ground black pepper |
|
1 pinch |
red pepper flakes (optional) |
|
1/2 c |
canned diced tomatoes with basil, garlic and oregano, drained |
|
1 sm |
clove fresh garlic, minced or pressed |
|
2 c |
jarred tomato basil sauce |
|
3 Tbsp |
finely chopped fresh basil leaves |
|
16 |
slider rolls, split horizontally |
|
1-1/2 Tbsp |
grated parmesan cheese, or to taste |
|
16 slc |
mozzarella cheese (about same size as rolls) |
1
Heat oil in a large non-stick skillet over medium-high heat; add sausage. Brown sausage well, breaking up links into small pieces with a wooden spoon as they cook.
2
Add onion, vinegar, salt, black pepper and optional red pepper flakes; stir until onion is tender. Add tomatoes and garlic; stir 30 seconds. Add sauce; cook about 5 minutes, stirring frequently, or until liquid has almost completely evaporated. Remove from heat; stir in basil. Taste and adjust seasonings.
4
Brush cut sides of roll tops lightly with oil. Arrange all roll slices, cut side up, on a large baking sheet. Using an ice cream scoop, pile equal amounts of sausage mixture onto roll bottoms; sprinkle lightly with parmesan. Top each with 1 slice of mozzarella. Place briefly under broiler, watching carefully, until mozzarella is melted and roll tops are toasted. Arrange roll tops over melted mozzarella and serve.