Sausage, arugula, and piquillo pepper sandwiches from Gourmet Magazine, July 2009: Summer Entertaining Issue (page 63)

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Notes about this recipe

  • sosayi on April 24, 2018

    We make this dish a few times every summer and it's absolutely delicious. I've tweaked it over the years: olives get chopped in the mini food processor with some olive oil; arugula gets tossed with sherry vinegar; any kind of sausage we have on hand is used. I've also thought that it would make a GREAT base for a bread salad, and plan to try that this summer with some grilled bread and grilled sausage.

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