Sausage and pepper rolls with giardiniera

Cook your filling

Turn oven broiler on low. Heat a large frying pan over medium high heat and add 1 tbsp olive oil. Remove casing from your sausages and drop into the pan in chunks. Let brown before moving, flip and let brown on the other side. Once almost cooked, add sliced onions, bell peppers and kale with a big pinch of salt and pepper, 1 tsp oregano, and mix well and cook for about 2-3 minutes until kale is wilted and onions are starting to get golden. Once cooked through, add 1 tbsp red wine vinegar and cook for 30 seconds. Remove from heat.

Prep your sandwich

Slice baguette down the middle and toast under broiler until slightly golden.

Add 1/2 cup giardiniera to a food processor and pulse until you have small chunks - a tapenade texture. Spread over one side of baguette, and top other side with your sausage mixture followed by your sliced provolone. Broil for 3-5 minutes until golden brown.

Serve with warm marinara for dipping.