Sous-marin à la saucisse et aux poivrons

While the potatoes roast, core, then cut the pepper(s) into 1/4-inch strips. Peel, then grate or mince the garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and peppers. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a plate and cover the keep warm.

Add 1/2 tbsp oil (dbl for 4 ppl), then the sausage to the same pan. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-5 min.**

Add the garlic and remaining Italian seasoning to the sausage in the pan. Cook until fragrant, 1-2 min. Add the marinara and 1/4 cup water and 1/4 tsp sugar (dbl both for 4 ppl). Reduce the heat to medium-low. Cook, until sauce coats the sausage, 1-2 min.

Halve the rolls. Arrange on parchment-lined baking sheet, cut-side up. Divide the sausage filling between half the rolls, then top remaining halves with the pepper mixture. Sprinkle over the cheese. Toast in the top of the oven until rolls are lightly golden and cheese has melted, 3-4 min. (TIP: Keep an eye on the rolls so they don't burn!) Sandwich sausage and pepper topped halves together.