A hot sandwich is such an excellent supper – usually combining meat and starch and vegetables as well, all layered so that each bite yields a multiplicity of delicious and complimentary flavors. Here are two favorites.

SAUSAGE AND PEPPER “ITALIANS”

It’s a hero or a grinder or a sub in any other state, but in Maine, it’s an “Italian” (sandwich implied) or sometimes a “Hot Italian,” usually pronounced “Eye-talian.” The Italian can be a crusty roll filled with meatballs or cold cuts, cheese and vegetables with a sprinkle of oil and vinegar. This sausage rendition is one of the best.

Servings: Four

1 to 1½ pounds sweet or hot Italian sausages links

½ cup dry white wine

2 cups good quality bottled spaghetti sauce

2 tablespoons extra virgin olive oil

1 large onion, thinly sliced

1 green or yellow bell pepper, thinly sliced

1 red bell pepper, thinly sliced

½ teaspoon dried oregano

4 Portuguese or grinder rolls, sliced horizontally, warmed if you like

1 cup shredded mozzarella cheese

Prick sausages with a fork. Place in a large skillet, add wine and ½ cup water, bring to a boil, reduce heat to a simmer, and cook covered for 5 minutes. Uncover, raise heat to medium and cook, turning occasionally, until most of the liquid evaporates and sausages are nicely browned outside and no longer pink within, about 10 minutes. Remove sausages with tongs and pour any remaining liquid into spaghetti sauce.

Add olive oil to skillet. Add onion and peppers and cook over medium to medium-high heat, stirring occasionally, until they begin to brown and soften, about 8 minutes. Add spaghetti sauce and stir in oregano. Cut sausages into 4-inch lengths, add to sauce, and simmer for 3 minutes.

Spoon sausage and sauce into rolls, sprinkle with mozzarella, slice in half diagonally and serve.

HOT CORNED BEEF SANDWICHES WITH RUSSIAN DRESSING 

Deli corned beef makes for a great quick sandwich supper, especially when layered with Swiss cheese and Russian dressing on rye toast. Serve with potato salad and pickles.

Servings: Four

2 tablespoons butter

1 pound lean corned beef, sliced medium thin

8 slices seeded rye bread, lightly toasted

About ¾ cup good bottled Russian dressing (see note)

8 ounces thin-sliced Swiss cheese

1½ cups shredded iceberg lettuce

In a large skillet, melt the butter. Cook the corned beef a few slices at a time over medium-high heat, until meat is heated through and the edges just begin to frizzle.

Spread toast generously with Russian dressing. Heap the hot corned beef on the bread, and layer with cheese and shredded lettuce. Top with the remaining toast. Cut in half and serve immediately.

Note: To make your own Russian dressing, combine ½ cup mayonnaise, 2 tablespoons ketchup and 1½ tablespoons sweet pickle relish.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently “Dishing Up Maine” (Storey Publishing 2006) and “The New England Clam Shack Cookbook” (Storey 2008). She lives on the Blue Hill peninsula.