Italian Sausage and Pepper Sandwiches

In a skillet over medium-high heat, sear the Italian sausage links until browned on all sides.

Transfer the seared sausages to the slow cooker.

Drain the jar of giardiniera and add the vegetables to the slow cooker.

Add the chopped onion to the slow cooker.

If desired, add a few extra pepperoncini peppers.

Char the green bell pepper over a flame or in the skillet, then slice and add it to the slow cooker.

Pour the jar of marinara sauce over all the ingredients in the slow cooker.

Stir everything together to combine.

Cover and cook on low for 8 hours.

When ready to serve, preheat your oven to 400°F (200°C).

Split the buns, place them on a baking sheet, and lay a slice of pepper jack cheese inside each one.

Toast the buns in the oven until the bread is lightly golden and the cheese is melted.

Remove the buns from the oven. Place one cooked sausage link in each bun.

Spoon a generous amount of the pepper and vegetable mixture from the slow cooker over each sausage.

Top each sandwich with a slice of provolone cheese.

Return the sandwiches to the oven and switch to the broil setting. Broil for 1-2 minutes, or until the provolone is melted, bubbly, and slightly browned.

Let the sandwiches rest for a moment, then serve immediately with plain potato chips.