Pella Chronicle

January 31, 2013

Sloppy Giuseppe Sliders


The Chronicle

Pella —

Ingredients

1 Tbsp extra virgin olive oil, plus more for brushing rolls
1 1/4 lb mild italian sausage links, casings removed
1 lg yellow onion, peeled and diced
1 Tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp freshly ground black pepper
1 pinch red pepper flakes (optional)
1/2 c canned diced tomatoes with basil, garlic and oregano, drained
1 sm clove fresh garlic, minced or pressed
2 c jarred tomato basil sauce
3 Tbsp finely chopped fresh basil leaves
16 slider rolls, split horizontally
1-1/2 Tbsp grated parmesan cheese, or to taste
16 slc mozzarella cheese (about same size as rolls)


 

Directions

1
Heat oil in a large non-stick skillet over medium-high heat; add sausage. Brown sausage well, breaking up links into small pieces with a wooden spoon as they cook.
2
Add onion, vinegar, salt, black pepper and optional red pepper flakes; stir until onion is tender. Add tomatoes and garlic; stir 30 seconds. Add sauce; cook about 5 minutes, stirring frequently, or until liquid has almost completely evaporated. Remove from heat; stir in basil. Taste and adjust seasonings.
3
Preheat broiler.
4
Brush cut sides of roll tops lightly with oil. Arrange all roll slices, cut side up, on a large baking sheet. Using an ice cream scoop, pile equal amounts of sausage mixture onto roll bottoms; sprinkle lightly with parmesan. Top each with 1 slice of mozzarella. Place briefly under broiler, watching carefully, until mozzarella is melted and roll tops are toasted. Arrange roll tops over melted mozzarella and serve.