Larder supper for a foggy night

Lazy day here on the coast. To wind down the week, I thought I’d see what I could come up with from pantry and fridge ingredients. What resulted were terrific open-faced sausage parmigiana sandwiches served with local greens and tomatoes with a zippy vinaigrette.

Sausages were hand made at Lincoln’s Market butcher shop in Warren. Bread a home-baked ciabatta from Wild Grain. Great jarred marinara sauce from the Silver Palette, home grown basil and parsley and whole milk mozzarella sealed the deal.

Open Faced Sausage Parm Sandwiches

Ingredients:

Loaf sturdy Italian-style bread

2 hefty Italian sausage (sweet or hot or one of each)

Olive oil

Minced garlic

Butter

Jar good red sauce

6 oz whole milk mozzarella (dry style)

Fresh basil and Italian parsley

Salt and pepper

Method:

Slice bread into 4 thick slabs and lay in a high sided baking dish.

Spread with butter that has been mixed with minced garlic.

Run under broiler till bread is brown, crisp and bubbly.

Top crisp bread with sliced, cooked sausage, warmed red sauce, herbs, good grated parmigiana cheese a generous topping of sliced mozzarella.

Broil on low for 5-8 minutes till browned and bubbly.

Allow to rest for five minutes or so to set up.

We served with a side of extra sauce and grated Parm, a zippy salad and a frosty Athletic Beer!

Makes two good portions and one extra for lunch!