Sandwich with Sausage, Onion and Peppers

Method

1. Peel and finely slice the Tropea onions.
2. In a pan with extra virgin olive oil and green chili, sauté the onions with a pinch of salt. Add a dusting of sugar, black pepper, balsamic vinegar, and a splash of water. Cook over low heat until it reaches a jam-like consistency. Towards the end, add a pinch of rice flour to thicken slightly.
3. Clean the peppers by removing the stem, seeds, and white pith. Cut into pieces. Choose 4-lobed peppers (female) for extra sweetness.
4. In a very hot cast-iron pan with olive oil, sauté the peppers with fresh garlic, salt, pepper, and oregano. Add a splash of water and cook until lightly charred but still crisp.
5. At the end of cooking the peppers, stir in the Taggia olives.
6. In the same pan (cleaned), cook the whole sausages until golden and cooked through, keeping them tender and juicy inside.
7. Cut the bread in half, remove some of the crumb, and toast it in the sausage pan until crisp.
8. Assemble the sandwich: spread a generous layer of onion marmalade on the bottom bread, top with the peppers and olives, then place the sausage. Close and serve.