Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad

Total Time:
25 min
15 min
10 min

4 servings

  • For the sandwiches:
  • 4 teaspoons olive oil
  • 4 red bell peppers, seeded and sliced
  • 1 large yellow onion, thinly sliced
  • 4 reserved cooked chicken breast halves, sliced into thin strips
  • 1 cup diced chorizo or andouille sausage
  • 2 tablespoons balsamic vinegar
  • Salt and ground black pepper
  • 4 long rolls (submarine or hoagie rolls)
  • For the potato salad:
  • 6 small to medium Yukon gold potatoes, cut into 2-inch pieces
  • 1/2 cup chopped green onions
  • 4 slices turkey bacon, cooked until crisp
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • For the sandwiches:
For the sandwiches:
  • Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside.

  • Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper.

  • Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe.

For the potato salad:
  • To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper.

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