The Big Game Open-Faced Kielbasa Grilled Cheese

servings: 4

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Ingredients

1 (14-ounce) link kielbasa, cut in 4 equal sections, each sliced in half
1 large yellow onion, sliced into thin rings
1 large bell pepper, any color, sliced into thin rings
1 loaf Chabaso Ciabatta, or other available rustic loaf
6 ounces Cabot Seriously Sharp Cheddar or Cabot Horseradish Cheddar, sliced medium thin (about 1 ½ cups)
2 tablespoons olive oil
¼ cup mustard

HEAT olive oil in large skillet and sauté pepper and onion rings over medium heat until onions are soft and translucent.
PUSH onions and peppers to one side and add kielbasa. Brown on both sides, making sure not to burn peppers and onions.
CUT two four-inch sections of the ciabatta and split in half. Coat each slice with mustard.
DIVIDE peppers and onions and place equal amounts on each slice of ciabatta. Add one split kielbasa link to each slice and top with slices of cheese.
PLACE the open-faced ciabattas under a pre-heated broiler and watch carefully, removing when cheese is golden and bubbly. Serve immediately.

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HEAT olive oil in large skillet and sauté pepper and onion rings over medium heat until onions are soft and translucent.
PUSH onions and peppers to one side and add kielbasa. Brown on both sides, making sure not to burn peppers and onions.
CUT two four-inch sections of the ciabatta and split in half. Coat each slice with mustard.
DIVIDE peppers and onions and place equal amounts on each slice of ciabatta. Add one split kielbasa link to each slice and top with slices of cheese.
PLACE the open-faced ciabattas under a pre-heated broiler and watch carefully, removing when cheese is golden and bubbly. Serve immediately.