sausage and pepper subs last night, but a little different this time. i rubbed the hot italian sausage with a little bit of olive oil, and then roasted them in a hot 450 oven until done. took them out, let them cool, and sliced them in half and threw them on the grill pan. while that was going, i toasted the rolls and added nice thick slices of sharp provalone. added the sausage to the rolls, and topped with tons of sliced red and green hot cherry peppers, and drizzled a little bit of the brine from the jar on top while the sausage was still hot so that it absorbs all that goodness. it was one of those things that just comes together perfectly, as the slight warming heat and vinegary bite from the peppers just went great with the sausage, rather than loading up with bell or frying peppers. no onions or sauce this time either, as the cherry peppers really shined. this is how i'm gonna do it for sandwiches from now on, damn tasty!