Breaded Italian Sausage Sandwiches with A'moigue and Roasted Red Pepper Relish

Instructions

1. Drain the tomatoes and place in a large bowl. Add the remaining A'moigue ingredients and stir together to combine. Cover and place in the fridge for at least 1 hour (or in the freezer for 15-20 minutes). Place on counter to bring to room temperature 30 minutes before serving.
2. Combine all Roasted Red Pepper Relish ingredients in a medium-sized bowl, mixing well to combine. Cover and let sit at room temperature for 30 mins before serving.
3. Preheat the broiler.
4. Using a pairing knife, gently slice down the sides of a sausage to make an incision in the casing. Carefully remove the casing, making sure to maintain the shape of the sausage. Dip the sausage in the egg, and then into the breadcrumb to coat, turning and patting to adhere. Repeat with remaining sausages.
5. Spray a baking sheet with nonstick cooking spray and arrange the breaded sausages so that they do not touch.
6. Place under the broiler (about 5 inches from the heat source) for 5 minutes, and then turn. Continue to turn every 5 minutes until the breadcrumbs turn golden brown and the internal temperature of the sausages reaches 165 degrees F (20-30 minutes, depending on your broiler).
7. Place a Breaded Italian Sausage on a steak sandwich roll and top with a generous amount of A'moigue and a bit of Roasted Red Pepper Relish.