Instructions: In a large skillet saute the bell peppers, the onions, the garlic paste, and the fennel seeds in the oil over moderately-high heat. Continue cooking until the vegetables are lightly brown and softened, stir occasionally. Season the mixture with salt and pepper.

While the vegetables are cooking, in a well-seasoned ridged grill pan or large skillet grill the sausage lengths over moderately-high heat, turning them once, for 6 to 10 minutes, or until they are cooked through, and halve them lengthwise.

Halve the rolls horizontally, leaving 1 edge uncut to form a hinge, and fill them with the pepper mixture and the sausage.

This recipe yields 4 servings.

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