Served as main course. Non-vegetarian dish.

Italian

1 lb Italian sweet Sausage

2 teaspoon Olive Oil

1/2 lb Mushrooms, sliced

1/4 cup Chopped Onions

1 Red Bell Pepper, roasted

6 oz Jar marinated Artichoke Heart

8 Kalamata Olives, pitted and cut

2 Garlic Cloves, chopped

6 Plum Tomatoes, cut into 1/4

1/2 teaspoon Italian Seasoning

4 Tablespoon Chopped fresh Basil

Salt and freshly ground Black

8 Small or 4 large French Sou

4 Tablespoon Grated Romano Cheese, Cubed

Brown sausage slowly, rendering as much grease as possible. Submerge sausage in boiling water for 10-15 seconds to allow more grease to float away. Saute mushrooms, onions, red pepper, artichoke hearts, olives, garlic in olive oil until crisp-tender, about 3-4 minutes. Add tomatoes, Italian seasoning, basil and sausage. Reduce heat and simmer until it is of the right consistency. Add salt and pepper to taste. Meanwhile, cut tops off rolls and hollow them out. Then place in 350 degree F oven for a few minutes until crusts are crisp. Fill each roll with sausage/vegetable mixture. Sprinkle Romano atop each roll and place under broiler just until cheese starts to melt. Serve this alongside a green salad with Italian dressing and a glass of Bardolino or Chianti.

Serves: 4