Open-Face Sausage and Peppers Sandwiches

• 2 tablespoons olive oil, divided
• 1 pound chicken or turkey sausage
• 1 cup roasted red peppers from a jar, drained, cut into 1/2-inch strips
• 3 tablespoons balsamic vinegar
• 1 teaspoon honey
• 1/4 teaspoon cayenne pepper
• 1 cup (packed) torn fresh basil leaves

Kosher salt, freshly ground pepper

• 3 Dutch rolls, split in half, toasted

1. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add sausages and cook, turning occasionally, until browned all over and cooked through, 8–10 minutes. Transfer to a cutting board and slice into 1/2-inch pieces. Return sausage to skillet and add roasted peppers, vinegar, honey, cayenne, and remaining 1 Tbsp. oil. Cook, stirring occasionally, until peppers are warmed through and sauce is thickened, about 4 minutes. Stir in basil and season with salt and pepper. Divide sausage mixture evenly over toasted side of rolls.