1. In a sprayed pan, brown the sausage slices over medium heat until well browned on both sides. Drain on paper towel and set aside. Drain off the fat and grease, reserving about 1 teaspoon, but don't clean the pan.

2. Coat the potato slices with the reserved pan fat, place them in a plastic bag, and microwave to 2-3 minutes until soft. Set aside when done.

3. While the potatoes are microwaving, add the tablespoon of olive oil to the pan and start the onions browning. After 2 minutes add the garlic and cook for 30 - 60 seconds. Then lower the heat, add the yellow and red peppers, and stir briefly.

4. While the peppers and onions brown, cut the slices of potato into 1/2 circles. Don't cut them any smaller as they are soft and may dissolve in the next step. Add then to the pan to brown lightly while gently stirring the mixture.

5. When the mixture in evenly light brown, add the wine and deglaze the pan to incorporate the nice brown bits (fond) into the sauce. Add the balsamic vinegar and browned, drained sausage slices. Stir gently and allow everything to heat through. Some of the potato will break off and dissolve. This will cause the sauce to thicken nicely.

6. Split the warm rolls lengthwise and fill with the mixture.

Serve with red wine or a robust beer.

VARIATIONS: Serve the mixture over fresh pasta or grilled polenta.

Each (8 inch, 346g) sandwich contains an estimated:

Cals: 494, FatCals: 128, TotFat: 15g

SatFat: 4g, PolyFat2g, MonoFat: 9g

Chol: 40mg, Na: 811mg, K: 822mg

TotCarbs: 53g, Fiber: 4g, Sugars: 4g

NetCarbs:49g, Protein: 20g