When my school year is underway, and the Little League World Series has come and gone, and a half bushel of bell peppers is $10 at the farmer’s market, you know it is time to think about Lycoming College football games. Ben is a great fan of home games because he knows and loves the food terrain. He always gets the fries, and he loves to sit on the bleachers with the faculty. As soon as we’re through the gates and have given him $5 for the fries, for the next 40 minutes or so, we are dead to him. He doesn’t want us to accompany him to the concession stand. He doesn’t want us to sit with him.
Ben must have made the determination some time ago that his parents were not going to be his best football spectator mentors, so he wisely chose Cullen and several other faculty members that he knows, to guide his football viewing experience. I think he loves the notion of just shouting things out in a public space, but he is still honing his understanding of what to say when. At some point, Ben heard, “Go, D!” (Presumably “defense”) as “Go, Steve!” And that became his rallying cry, no matter who has the ball. If there actually happens to be a Steve on the field, he must feel very supported by his fan base!
Ben with Cullen, his football sensei.
When I suggested sausage and pepper sandwiches this week, Ben’s face lit up, “Football game food!” While he surely missed his beloved fries, deep-fat frying food at home, even once, would mean crossing the Rubicon. No can do. Of course, I consented to tater tots in the oven because they’re awesome. Don’t question my nutritional compass. I’m the mom.
Our recipe was inspired by The Kitchen’s Alex Guarnaschelli, but as usual, our preparation method was freestyle.
Italian Sausage and Pepper Hero Sandwiches
1 tablespoon olive oil
6 hot or mild Italian pork sausages
4 red or green bell peppers, stemmed, seeded, and cut into 1/2 inch strips
Salt and pepper to taste
4 yellow onions, halved and thinly sliced
4 cloves of garlic, thinly sliced
1 tablespoon garlic powder (not garlic salt)
1 teaspoon dried oregano
2 tablespoons Parmesan cheese, finely grated
1 tablespoon balsamic vinegar
6 sub rolls
Unsalted butter, softened
Crushed red pepper flakes (optional)
- Preheat oven to 425º and line a sheet pan with parchment paper.
- Heat oil over medium heat in large, heavy skillet. Split sausages lengthwise and cook in skillet, cut side down, until very browned. Flip and cook until the other side is very browned, about 10 minutes total.
- Spread pepper slices in an even layer on sheet pan. Roast until mostly cooked, about 10 minutes.
- Meanwhile, remove cooked sausages from skillet. Add onions and garlic to skillet. Cook until softened, about 8 minutes.
- Remove pepper from oven and add them to the skillet with the onions, along with any liquid on the sheet pan. Continue cooking until vegetables are caramelized and their flavors have melded. Add garlic powder, oregano, Parmesan and vinegar. Taste and add salt and pepper to taste. Remove from heat.
- Cut sub rolls almost all the way through, open, and spread cut surfaces with butter. If using, sprinkle red pepper flakes on buttered sides. Toast rolls on griddle over medium-low heat, butter side down, until slightly toasty and warmed, about 3 minutes.
- To assemble sandwiches, open toasted rolls and heap on some of the peppers and onions. Add sausage, followed by more veggies on top. Close it up and get after it! Go, Steve!
