As I type this, the Phillies are three games won out of seven and everything gets decided tonight, (Tuesday) one way or the other, well after press time. So by the time you read this, you can either use this recipe for the World Series or for the next Eagles game. And since they both hail from South Philly, I had to do things a bit Italian.
It may seem strange to have two meats in the sandwich, but the roast beef and sausage go so well together - the richness of the beef and savoriness of the sausage (which is how I make my meatloaf, by the way - the sage sausage adds so much to the taste and texture).
2 brioche rolls
2 slices mozzarella cheese
2 slices sharp white cheddar cheese
2 Italian sausage patties, hot or sweet
2 ounces sliced roast beef
1 green pepper
1 red onion
salt & pepper
You can do this on the grill, but it’s a bit chilly outside, so I did it on an indoor griddle.
First, split the rolls and grill them. Set them aside.
Slice the sides off the peppers and slice the onion into thick slices.
Brush the onion and peppers with a little bit of oil and season all sides with the salt, pepper and seasonings.
Place them on the grill/griddle over medium heat until they soften and start to caramelize, turning them often.
Keep a small amount of tomato sauce warm - about a quarter cup.
When the vegetables are done, set them aside.
Place the sausage patties on the grill, turning once until the sausages are almost done. Top with the roast beef and cheeses.
When the cheeses have melted, you can assemble the sandwiches, placing the “loaded” patty on the bottom half of the bun. Top with some sauce and the peppers and onions.
If you like it hot, grill some long hots instead of the green bell pepper. I’m not much of a beer drinker, but I’m told a cold Shiner Bock is the best accompaniment to this sandwich.
And here’s hoping.