Prep Time: 10 min
Total Time: 35 min
Makes: 4 servings, one sandwich each
4 Italian sausage links (1 lb.)
1-1/2 cups each: red and green pepper wedges (about 1 medium pepper each)
1 medium onion, sliced, separated into rings
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 can (15 oz.) diced tomatoes, undrained
4 Italian bread rolls, split, toasted
3/4 cup KRAFT Shredded Mozzarella Cheese
HEAT large nonstick skillet on medium-high heat. Add sausages; cook 12 min. or until cooked through (170ºF), turning after 6 min. Remove sausages from skillet; drain skillet. Cover sausages to keep warm.
ADD peppers, onions and dressing to skillet; cook and stir 5 min. or until vegetables are crisp-tender. Stir in tomatoes with their liquid. Bring to boil; cook 5 min., stirring occasionally.
CUT sausages lengthwise in half, being careful to not cut all of the way through to bottom of each sausage. Open sausages; place, cut-sides down, on bottom halves of rolls. Top evenly with pepper mixture and cheese. Cover with top halves of rolls.
A recipe from kraftfoods.com. Served with french fries. Definitely worth making again.
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