Chef Feker prepares pan-grilled sausage, peperonatta sandwich

Chef Feker joins Real Milwaukee to prepare pan-grilled sausage and a caramelized peperonatta sandwich. Ingredients

Directions 1. Heat a medium-size grill pan and add olive oil and sear the sausage over medium heat for 3 minutes per side. 2. Remove and set aside but reserve the pan drippings. 3. Meanwhile, heat a medium-size, heavybottom sauté pan, drizzle with olive oil and add the onion. Cook for 1 minute, then add green bell pepper. Cook for another minute, then add the red, yellow the oregano and cook until well caramelized but still crunchy. 4. Deglaze the pan by adding the marsala and the white balsamic and cook to a glaze. Taste for seasoning and adjust, as your palate requires. 5. Meanwhile, warm a good Italian hoagie roll, place some fresh basil in the bread top with the sausage, provolone cheese and then your pepper mixture and serve.