Texas Sausage Sandwich

We’d done two runs of tomatoes, worked outside in the near 90* heat, and gone to pick up our RV which required an hour wait while they charged the battery, so by supper time I was done.  We’d been discussing meal options all day but hadn’t settled upon anything and I pronounced a sandwich or cottage cheese and tomato would work for me, but Bev had in fact settled in on a grilled sandwich using stuff we had on hand.

I’d made some Texas Czech sausage for the blogger party and still had some in the fridge along with the peppers Bev had used for the table center piece recently – after removing the ribs and seeds, they were quite mild.  So she headed for the kitchen to prep things which also included some of our onions.  She brushed or tossed the veggies in Italian dressing and here it is ready for the grill guy.

I put the veggies on first and when they were about half done on side one I added the sausage to warm up and the buns to toast.

When the meat was about ready, I topped with some Guggisberg Baby Swiss Cheese and here we are about done.

Bev added mayo to the toasted buns then I added the sausage, onions, and peppers.  I kept the onions together and peppers in large pieces so they would stay on the sandwich better.

It was delicious and I’m sure glad she made me go to the grill and cook and we have some onions and peppers left over for another meal. 

 We did wait until 7:30pm when the sun was down and it had cooled off a bit – I’d had all of the heat I could stand for the day.

As for the leftovers - same ingredients sauteed lightly to warm, then scrambled with a couple of eggs and put over two pieces of cheese toast made from thin slices of French bread and Cabot Extra Sharp Cheddar.

I may have liked this even better than the sandwich.

All photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

One year ago: Nada

Larry