• 2 packages of 4 duBreton Toulouse Sausages
• 4-6 submarine buns
• 160 mL (2/3 c.) of pizza sauce
• 1 large onion, sliced
• 8-12 slices of mozzarella or provolone
• 2 large tomatoes, sliced
• 375 mL (1½ c.) of iceberg lettuce, thinly sliced
• 7-10 mL (1½-2 tsp.) of Italian herbs
• Salt and fresh ground pepper

1. Place the sausages in a pot, cover with water, bring to a boil and cook over high heat for 10 minutes. Drain and halve the sausages.
2. Preheat oven to 500°F (260°C).
3. Meanwhile, halve the buns without cutting all the way through and open flat. Place on a baking sheet lined with parchment paper.
4. Brush the bottom halves of the buns with pizza sauce and place 2 to 4 sausage halves on each bun.
5. Arrange cheese slices on the top halves of the buns followed by rings of onion.
6. Bake for about 5 minutes to heat the sandwiches and melt the cheese.
7. Garnish with lettuce, tomato and herbs and season to taste.

Cooking on barbecue:

1. Preheat barbecue to medium heat.
2. Cook the sausages for 10 minutes. Halve the sausages and cook for another 5 minutes to brown the meat.
3. Place the garnished buns directly on the grill and heat for about 5 minutes or until the cheese is melted.