Italian sausage and peppers, pan-sauteed then oven-baked, in provolone rolls

Halve the onion and cut it into long strips, not too chunky so it caramelizes well.

Remove the tops and seeds of the peppers, wash and cut into strips.

Heat about three tablespoons of extra virgin olive oil in a large deep pan over medium heat; brown the sausages on both sides, pricking holes to let the fat out, leaving them not fully cooked.

In the same pan, add about four tablespoons of oil and the onion over medium heat with about two tablespoons of water poured onto the onions; cook about three minutes until soft.

Add the peppers and a little more oil, cover to keep the steam in, and cook 10 minutes.

Season with salt, pepper and the dried herbs, add about three tablespoons of water and cover again, cooking to 20 minutes in total and stirring at 15.

Return the sausages to the pan, put the lid on (or foil), turn off the stove and bake at 180 degrees Celsius for about 20 minutes.

Cut the rolls open like a hot dog roll, brush both sides with extra virgin olive oil and lay thin provolone on one side.

Bake at 180 degrees Celsius two or three minutes until the cheese melts.

Spoon the pan juices onto the bread, add the peppers and onions, set the sausage in the middle, cover with more onions and finish with more pan juices.