Inspired by the Philadelphia cheese steak sandwich, this version features Ontario Prime Rib Sausages. For a tasty fall supper they are best paired with a leafy green salad.
4 Ontario prime rib sausages
2 tbsp (30 mL) olive oil
2 medium onions, sliced into 1/2-inch thick rings
1 cup (250 mL) sliced cremini or white mushrooms
1 tsp (5 mL) fresh thyme
1/2 tsp (2 mL) each, salt and fresh cracked pepper
4 white panini rolls
4 slices Swiss cheese or Gruyere
Grill sausages over medium high heat, turning often, until browned and cooked through, about 15 minutes. Transfer to plate.
Meanwhile, in large skillet, heat oil over medium high heat. Cook the onions until browned, turning occasionally, about 15 minutes. Add mushrooms, thyme, salt and pepper and cook until mushrooms are golden and onions are tender, about 5 minutes more.
Split rolls lengthwise and arrange in a single layer on a rimmed baking sheet. Top each with a sausage. Divide onion mixture over sausages. Arrange a slice of cheese over each and broil on high until cheese is melted and bubbling, about 1 minute. Serve immediately with a pickle spear and potato chips.
Beer Pairing Suggestions: Strong Ontario ale such as: Neustadt Springs’ 10W30, Mill Street Tankhouse Ale, Cameron’s Auburn Ale, Black Oak Nut Brown Ale, and Grand River Brewery’s Plowman’s Ale pair nicely with this recipe.
Makes 4 servings
Innovative: Add 1/2 cup (125 mL) of jarred roasted red peppers to the cooked onions for added zip.
PER SERVING: about 640 calories, 33g protein, 45 g total fat (20 g sat fat), 25 g carbohydrate, 1 g fibre, 110 mg cholesterol, 390 mg sodium. %RDI: iron 20%, calcium 40%, vitamin A 6%, vitamin C 4%.