Louisiana Hots Sandwich with Peppers, Onions & Provolone

2 Tbsp olive oil 1 onion, sliced 1/4 inch thick 1 red bell pepper, cut into 1/2 inch strips 1 yellow bell pepper, cut into 1/2 inch strips Salt and freshly ground black pepper to taste 6 Saag’s® Classics Louisiania Hots Sausage, halved lengthwise 3 tsp balsamic vinegar 1 lb loaf French bread (about 18 inches long), halved lengthwise, cut into thirds 6 1-oz slices Provolone cheese

Preheat oven to 450˚F. Heat oil in a large skillet; saute onion and peppers until tender and onion is golden, about 10 minutes. Season mixture with salt and pepper. Remove with slotted spoon to shallow bowl lined with paper-towel. In the same skillet, heat sausages 2 minutes per side; remove from heat. Cut each half of French bread loaf into thirds. Place sausages on cut side of bread. Remove paper towel from under vegetables. Toss vegetables with vinegar; divide evenly over sausages; top with cheese. Place bread halves on a baking sheet. Bake until cheese melts, about 5 minutes. Makes 6 sandwiches.