Hearty Italian Sandwiches Bonnie Norman

Served Monday’s thank you

1 ½ pounds bulk Italian sausage

2 large onions, sliced

2 large green peppers, sliced

2 large red peppers, sliced

1 tsp salt

1 tsp pepper

¼ tsp crushed red pepper flakes

8 sandwich rolls, slit

Shredded Monterey Jack cheese, optional

In a Dutch oven, cook beef and sausage over medium heat until no longer pink; drain.

Place a third of the onions and peppers in a 5 qt. cooker; top with half of the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt and pepper and red pepper flakes.

Cover and cook on low for 6 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.