Italian Sausage Encrusted with Herbes de Provence: In a Sandwich with Roasted Peppers and Chevre

My husband and I often try to replicate the tastes we experience when traveling, but we have been without luck trying to find a local source for the saucisson we bought from Davoli on Rue Cler.

What we did stumble upon was an Italian saucisson encrusted with herbes de Provence, which we purchased for Christmas Eve snacking. It was spicy and herb-y and tasted like nothing I have tasted before. My husband made quick work of it, and bought a second roll of sausage.

When he suggested we try the sandwiches I cobbled together in Paris, I was game. Here's what we came up with:

one half baguette
about eight slices of saucisson, sliced a third inch thick or cubed
3-4 red, yellow or orange peppers
2 tablespoons extra virgin olive oil
1 onion, sliced
two tablespoons chevre (mine was flavored with tomato and basil)
one tablespoon aioli
one tablespoon mayonnaise
dash pepper
dash fleur de sel

Cut baguette into 4-inch pieces, and slice horizontally. Butter, if you wish, and set aside.

Pre-heat oven to 425. Stand the peppers upright, cut from top to bottom into strips. Drizzle with about two teaspoons olive oil and place on greased baking sheet, tops up. Roast for 10-20 minutes, until tops begin to turn black around the edges. Remove from oven and set aside, adding salt and pepper to taste. Cover to keep warm.

While peppers are roasting, peel and slice onion. Place in skillet with oil olive and sautée until soft and nearly translucent. Onion will be golden brown in color.

Slice or chop sausage. Blend aioli and mayonnaise.

Spread goat cheese on bread, add sausage, onions and peppers. Top with mayonnaise spread and the top piece of bread.

"Sloppy but good," was my husband's reaction. The bland chevre was a good foil for the spicy saucission.

Is it possible this sandwich tasted better at home? The aioli was among the items we brought back from Paris.

But I think it was the saucisson.