Instructions: This sandwich holds all the essence of summer. If youve made the stew ahead of time, theres little to do other than grill the sausages and toast the bread.

Its a meal all by itself! [] The Ratatouille recipe is in this same collection.

Poke the sausages with a fork on two sides, and simmer in about 2 inches of water for 10 minutes or until cooked through. Drain well. Just before ready to serve, heat a grill or a heavy cast iron skillet. Brown the sausages well on all sides.

Slice the baguettes in half, then in half lengthwise. Drizzle a little extra virgin olive oil on the bread. Place one grilled sausage in each half of the bread. Cover with warm ratatouille, and top with the rest of the bread. Messy, but delicious!

Wine Tip: A Languedocienne red such as Pic St. Loup is delicious with this flavorful stew - and a big hit with the sandwich!

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