SAUSAGE PANINO WITH ITALIAN CHILLI KETCHUP
prep time: 5 mins
cooking time: 30 mins
Recipe source: STAY FOR LUNCH
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
METHOD
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.
