Part of living so far north is partaking in the local cuisine. If you’ve been following this blog, you know that we’ve used cudighi before. It’s basically a hot Italian sausage, but also, not. There’s something spectacularly different about this unique sausage, found only in Michigan’s Upper Peninsula. If you go to a local eatery, it would be downright normal to find a cudighi sandwich on the menu. Covered in cheese and pizza sauce on a robust bun, the cudighi sandwich (or pizza sandwich, as my kids called it) is an instant classic. You won’t be sorry you tried something new.
- 1 lb fresh cudighi
- 4 cudighi buns (yes, there are special buns just for this, french bread would work in a pinch)
- 4 thick slices provolone cheese
- 6 oz baby bella mushrooms, sliced
- 1 small yellow onion, sliced finely
- 1 green pepper, sliced finely
- 8 oz pizza sauce
- 2 tbs olive oil
- 1 tsp dried basil
- 1 tsp dried oregano
- kosher salt and pepper
- Preheat the oven to 400 and line a sheetpan with foil. Place the veggies in a large bowl, pour over the oil and spices and mix well. Put them in a single layer on the pan for roasting, about 10- 15 minutes.
- Meanwhile, heat up the pizza sauce and a cast iron pan. Shape the cudighi into even patties, we made ours rectangular to fit the buns, but you can do what you like. Cook for a few minutes on each side, much like a burger.
- Slice the buns and butter each side. When the veggies are done, set the oven to a high broil and stick the buns in. Once toasty, take out of the oven, putting cheese on one side and the cudighi on the other. Pop back in for a few seconds to melt the cheese.
- Assemble the sandwiches: Place a hefty portion of veggies on top of the cudighi patty, pour ample pizza sauce over them. Top with the melty cheesy bun and serve! Eat it while you think about how cold it is outside and how grateful you are to have a nice hot spicy pizza sandwich in your hands while you sit in your warm toasty little house. The total U.P. experience, in a sandwich.