Italian Sausage Sandwiches With Pickled-Pepper Coleslaw

• 4 cups shredded cabbage
• 2 medium carrots, peeled and grated
• 3 tablespoons mayonnaise
• 3 pickled peppers, finely chopped, plus more for garnish
• 1 tablespoon pickled-pepper juice, or more to taste
• 1/4 teaspoon kosher salt
• 18 teaspoon black pepper
• 4 hero or ciabatta rolls, each about 8 to 10 inches long, split
• 1/2 pound sliced provolone
• 4 cooked Italian sausages, at room temperature

1. In large bowl, toss together the cabbage, carrots, mayonnaise, the 3 chopped pickled peppers, pepper juice, salt and pepper.
2. Let the mixture stand for 10 minutes.
3. Meanwhile, heat the broiler.
4. Arrange the rolls, split side up, on a baking sheet.
5. Line the inside of each roll with provolone.
6. Arrange the sausages on the baking sheet next to the rolls.
7. Put the sheet under the broiler.
8. Cook until the cheese is bubbling and the sausages are warm, 1 to 2 minutes (make sure the rolls do not burn).
9. Place a sausage inside each roll.
10. Top generously with coleslaw and sprinkle with additional pickled peppers.
11. Serve any additional coleslaw on the side.

cabbage, carrots, mayonnaise, peppers, pickledpepper juice, kosher salt, black pepper, hero, provolone, italian sausages

Taken from cooking.nytimes.com/recipes/1013191 (may not work)