Cudighi sandwich with roasted red pepper sauce

Oil the flat top; soften anaheim peppers and mushrooms side by side, since they cook at different rates, until crisp-tender.

In a small pot, sweat diced yellow onion in a little oil.

Combine the peppers and mushrooms, season with salt, pepper, garlic powder and house seasoning, and pull them off to keep warm.

Drain the jarred roasted red peppers, add to the onions and break them up; season with garlic paste, salt, pepper, garlic powder and smoked paprika.

Add about a quarter cup of chicken broth and blend with a hand blender until thick and smooth (a taller pot avoids splatter).

Weigh out the ground hot Italian sausage and flatten it with oiled gloves into a patty the size of the six-inch roll.

Cook the patty on the hot flat top seasoned with house seasoning; warm the vegetables at the edge and toast the oiled bun.

Flip the patty, pile the vegetables on top and add low-moisture mozzarella; add a splash of chicken broth and cover with a lid to melt.

Toast the bun well so it does not get soggy under the sauce.

Spread the roasted red pepper sauce on the bun, add the patty, top with the bun and cut.