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Summer’s Final Frolic: Labor Day Italian Sausage Sandwich Recipe

Just when we start fearing the worst, that summer is finally over, we remember Labor Day! Though a symbol of the summer’s end, Labor Day is one last opportunity to get out and enjoy EVERYTHING. Take advantage of this extended weekend by going on a final vacation, relaxing with your family and friends, or spending time with the kids before all they can think about is school and homework- yeah right… Whatever it is you end up doing, it will probably involve a barbecue or a picnic. This faintly sweet Italian Sausage Sandwich recipe is perfect for outdoor grilling, or packing up and taking on a Labor Day picnic!

Italian Sausage Sandwich with Bell Peppers and Onions
This recipe can also be found in our Appetizer Recipe Library!

Ingredients

4 Italian sausage buns
2 Tablespoons olive oil
1 large yellow onion, thinly sliced
1 large each red and green bell pepper, seeds removed, thinly sliced from top to bottom
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
1/2 teaspoon fennel seeds
1 ¼ teaspoon kosher salt
4 four-inch sweet Italian sausages
6 ounces Fontina cheese, sliced (optional)

Methods/Steps

Warm Buns: Wrap buns in foil and heat in a 300ºF for 20 minutes.

Sauté Onions/Peppers: Heat oil in heavy large skillet over medium heat. Add onions and peppers; sauté until slightly softened, about 5 minutes. Add balsamic vinegar, sugar, fennel seeds and salt. Reduce heat to medium-low and sauté until onions are deep brown and tender, about 15-20 minutes longer. You may need to add a little water if the bottom of the pan gets too brown.

Cook Sausage: While the vegetables are cooking, using a ridged grill pan or large skillet, grill the sausage lengths over medium-high heat, turning them once, for 3 minutes a side for all four sides, or until they are cooked through.

Assemble Sandwiches: Cut bun and open like a book. Halve sausage lengthwise. Arrange 2 sausage halves in each bun. Top sausages with caramelized onion and pepper mixture. Top with Fontina cheese slices and broil until melted and golden. Serve immediately or wrap in foil and head to the nearest picnic table.

Makes 4 sandwiches.

Check out our Appetizer Recipe Library for more fun and easy recipes!

Are You Ready For Some Football?? Tailgate Guacamole Recipe

It’s now the middle of August, and you know what that means: Preseason NFL Football is back! Get your lawn chairs out, pack up the cooler, and head to the stadium of whichever team you happen to fancy. (Ahem…49ers) With fresh flavors that are just light enough for the tail end of summer, this guacamole recipe is perfect for preseason tailgating!

Guacamole with Nectarines and Corn
You can also find this recipe in our Appetizer Recipe Library!

Ingredients

Seeded Tortilla Points
2 Tablespoons flax seeds
2 Tablespoons sesame seeds
2 Tablespoons poppy seeds
8 ten-inch flour tortillas
1 large egg beaten with 2 Tablespoons cold water and 1 1/2 teaspoons salt
Parchment paper

Guacamole
2 ripe avocados, pits removed, flesh scooped out with a large spoon, put face down on a plate
1/4 cup red onions, finely chopped
1 nectarine, pitted and cut in 1/4-inch dice (can substitute a peach or papaya with skin removed)
1 ear fresh corn, kernels removed
1 large clove garlic, minced
1 chipotle in adobo, seeded and minced + 2 teaspoons of the adobo sauce
2 teaspoons lime juice
2 Tablespoons olive oil
1/4 cup cilantro, chopped
1 teaspoon kosher salt

Methods/Steps

Preheat oven to 400ºF (or 375ºF convection if available).

Seeded Tortilla Triangles: Combine flax, sesame and poppy seeds. Using scissors, cut tortillas in half and then into wedges (4 triangles per half). Place tortilla triangles on a parchment-lined baking sheet in a single layer; brush with egg/water/salt mixture. Sprinkle generously with seeds. Bake in the upper or lower third of the oven, switching the position to the opposite third halfway through the baking. Bake until crisp and lightly browned, about 10-15 minutes. Transfer to cooling racks and cool completely.

Guacamole: Mash avocado with a fork until coarsely mashed. Add red onions, nectarine, corn, garlic, chipotle, adobo, lime juice, olive oil, cilantro, and salt. Mix.

Pack: Scoop the guacamole into a small container with a lid, or even into a strong plastic baggie. Don’t forget the chips, ice, or cooler!

Serve: Mound the guacamole in the middle of a serving platter. Then nestle the chips in a sunflower pattern around the dip. Garnish with a sprig of cilantro.
Makes enough to serve 24

Want to see other fun appetizer recipes? Go to our Appetizers page!

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