Sausage and Pepper Po'Boy

Dinner tonight will be Sausage and Pepper Po'Boy sandwiches from Emeril's new cookbook 20-40-60.

2 tbs olive oil
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cups sliced yellow onions
2 tsp Emeril's Original Essence
1 tsp dried Italian herbs
1 pound mild Italian sausages, removed from casings and crumbled
1/2 cup mayonnaise
1 tbs Louisiana hot sauce or other red hot sauce
1 loaf soft French bread, cut into four 6 inch sections, each section sliced in half horizontally
4 oz sliced provolone cheese

In a large saute pan, heat olive oil over medium high heat. When the oil is hot, add the bell peppers, onions, Essence and Italian herbs. Cook until the vegetables have softened, 4 to 5 minutes. Transfer the peppers and onions to a paper towel lined plate.

Add the crumbled sausage to the hot pan and cook until the meat is cooked through and lightly browned, about 5 minutes. Set aside.

Preheat broiler.

In a small bowl combine the mayonnaise and the hot sauce.

To assemble the po-boys, spread the cut sides of each piece of bread with spicy mayonnaise. Divide the sausage evenly among the 4 bottom pieces of bread, then top evenly with the peppers and onions. Arrange cheese slices over the filled bottom halves and over the cut side of each top portion.

Place the sandwich halves on a baking sheet, cheese sides up, and heat under the broiler just until the cheese melts, 1 to 2 minutes. Press halves together and serve immediately.