• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in 1/4 tsp garlic powder (1/2 tsp for 4) and a pinch of salt. (Be sure to measure the garlic powder; you’ll use the rest in the next step.)

• Heat a large drizzle of oil in a large pan over medium-high heat. Add sausage* and bell pepper; cook, breaking up meat into pieces, until sausage is browned and cooked through, 4-6 minutes. • Stir in tomato paste, half the vinegar (you’ll use the rest later), 1/2 cup water (1 cup water for 4 servings), and remaining garlic powder. Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.

• Halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place cut sides up on a baking sheet. (TIP: Line sheet with foil first for easier cleanup.) Toast on middle rack until bread is golden, 3-4 minutes. • Carefully spoon sausage and pepper mixture onto bottom halves; top with mozzarella. Return to middle rack until cheese melts, 2-3 minutes more.

• In a large bowl, toss mixed greens with remaining vinegar and a large drizzle of olive oil. Season with salt and pepper. • Divide salad and sandwiches between plates and serve.