3 large red bell peppers

3 large green bell peppers

 1/2 cup unsalted butter

2 small onions, thinly sliced

1 cup chicken broth

2 small tomatoes, seeded and diced

 

4 hot Italian sausages

2 large French bread baguettes, halved crosswise and lengthwise

6 Tbls. well-chilled unsalted butter (may omit)

Mayonnaise

Dijon mustard

 

Char peppers over gas flames or in broiler until blackened on all sides.  Wrap in paper bag and let stand 10 minutes to steam.  Peel and seed.  Rinse if necessary; pat dry.  Cut into matchstick-size strips.  (Peppers can be prepared up to 1 day ahead.  Cover and refrigerate.)

 

Melt 1/4 cup butter in heavy large skillet over medium heat.  Add onions and cook until golden brown, stirring frequently, about 15 minutes.  Add peppers, broth and tomatoes and bring to boil.  Season with salt and pepper.

 

Prepare barbecue (high heat) or preheat broiler.  Place sausages on grill rack and cook until firm and cooked through, turning occasionally, about 12 minutes.  Lightly spread butter on cut side of bread (may omit).  Grill bread buttered side down until golden brown.  Cut sausages lengthwise in half.

 

Bring pepper-onion mixture to boil.  Remove pan from heat.  Whisk in 6 Tbls. butter 1 piece at a time (may omit.)  Generously spread mayonnaise and mustard on bread.  Divide sausages among 4 bottom bread pieces.  Cover each with 1/2 cup pepper-onion mixture.  Top with remaining 4 pieces of bread.  Serve.