Name: Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 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); 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

Directions

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

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