This is the epitome of an epic vegan sandwich. It’s hearty, filling, and stupendously delicious. I love using the Chao Italian Sausages here as they have a meaty chewy bite, and are packed with so much flavour that they’ll season the onions and peppers perfectly. Their website has a store locator, but if you can’t find them, you can of course use your favorite veggie sausages. This will make around 6 sandwiches, though that depends on the size of your appetite! Delicious hot or at room temperature. The premade sandwiches also keep really well for 24 hours, especially when you use a panini press to warm them. warm through. You can also leave all the components in the fridge and just make yourself a sandwich whenever you get hungry. Mmmm.
- 2 tablespoons olive oil
- 2 red peppers, halved and sliced
- 2 onions, halved and sliced
- 1 package Chao Italian Sausages, crumbled
- 1/2 cup fresh basil, chopped
- 1/2 cup mayo
- 1 clove garlic
- 1 lemon, zest & juice
Preheat a large pan over high heat with the olive oil then add the peppers and onions. Sauté, stirring often for 5-10 minutes until lightly browned and softened. Crumble in the sausages, stirring frequently until they’re warmed through, around 5 minutes. Remove from the heat and add in most of the basil (reserving around 2 tablespoons for the aoli). Taste for salt and pepper, but I don’t think you’ll need it.
Meanwhile mix together the mayo, garlic, lemon zest and juice, and around 2 tablespoons of basil.
Cut a large ciabatta loaf in half lengthways and spread the mayo. Follow with a generous handful of arugula. Layer on the cooked pepper, onion, sausage mix, top with the bread and give it a good press down with your hands before serving.