I really like making sandwiches.  I like the fact that you can take several simple ingredients and place them between two pieces of bread and come up with a delicious meal.  I remember when I lived in Maryland there was a sandwich shop that had over 200 different sandwiches on their menu.  You would spend your entire lunch reviewing the menu and then taking the food to go.  Thinking back, I wonder how many of those sandwiches were truly unique combinations and how different they would be today based on the availability of ingredients and how much the food scene has changed since the early 1980s.

For todays special I made a Chicken Apple Sausage Sandwich with Caramelized Onions, Red and Yellow Peppers, Fontina Cheese and Whole Grain Mustard Aioli on Ciabatta Roll.  The sausage has smoky sweet undertones and is balanced nicely by the tangy whole grain mustard aioli.

To start, I like making my own aioli (mayonnaise) but you can use a good store bought brand instead.  To make the aioli combine egg yokes, champagne vinegar, Dijon mustard, garlic, lemon juice, salt and pepper in a food processor and blend.  Slowly drizzle in canola oil until thick and emulsified.  If the aioli becomes too thick you can always thin out by adding a little water and continue blending.  Taste and readjust seasonings if necessary.  At this point, you can flavor the aioli with a number of different ingredients like roasted red peppers, basil, oregano, tarragon, chipotle, more garlic, or whole grain mustard—the list is endless!

Next, julienne red and yellow peppers and yellow onions and sauté on medium-high heat in canola oil until caramelized and season with salt and pepper.  Remove the casings from the sausage and slice in half so that the sausage will lie flat on a grill or in a sauté pan and cook until it starts to curl and is completely heated through.  Top with either fontina or Swiss cheese and continue cooking until cheese is melted.  I like using ciabatta bread or rolls for sandwiches.  It’s thin but has great texture—it’s crunchy on the outside and soft on the inside.  Spread a generous amount of the whole grain must aioli on the bread and top with sausage and pile on the other ingredients.   Serve with either fries or a field greens salad dressed with sherry vinaigrette and you’ve got a quick and delicious meal!