Instructions: Split mini baguettes in half lengthwise. Scoop out the middle of each half to form a 1/2-inch deep well for filling. If desired, spread both sides of bread with mayo.

Heat olive oil in a large skillet over medium-high heat. Break sausage into bite-size pieces and lightly brown on all sides. Pour off all but 1 tablespoon of fat.

Return skillet to heat. Add the peppers with their juices, and the balsamic vinegar. Stir, scrape the bottom of the pan, and simmer until liquid is reduced to a glaze (2 to 3 minutes).

Spoon the mixture into the bread. Top with lettuce leaves and the tops of the Asiago cheese mini baguettes. Cut in half.

This recipe yields 4 sandwiches.

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