Sausage Panino with Italian Chilli Ketchup
May 15, 2024
Your next BBQ is sorted with this delicious sausage panino, complete with our Italian Chilli Ketchup.
Ingredients
- 2 Ciabatta rolls
- 4 round slices provolone cheese
- 4 Pork fennel sausage
- Bippi Italian Chilli Ketchup
- 1 green capsicum
- 1 red capsicum
- 1tsp Bippi chilli oil
- Salt, taste
- Olive oil, for drizzling
Instructions
- Prepare the grilled capsicums by grilling directly over an open flame, rotating until the skin is charred and blistered. Place them in a bowl and cover with cling wrap. Once cooled, peel the charred skin off and cut into desired strips. In a separate bowl add the capsicum strips, and coat with Bippi chilli oil, olive oil and salt to taste. Set aside.
- Preheat a BBQ or grill pan over medium-high heat. Place the sausages over the grill until cooked through.
- Cut the ciabatta roll in half and drizzle both inside sides with olive oil. Top the bottom half of the ciabatta with the provolone*, two butterflied sausages, then with your desired amount of Bippi Italian Chilli Ketchup. Lay over the grilled capsicums and top the panino with the top side of the ciabatta. *Optional: Grill the provolone cheese with a blow torch or under a grill for a deeper flavour.
Make it with
