Preheat your oven to 375˚F.

Melt the butter in a large sauté pan over medium heat.

Add the sliced onions, and slowly caramelize the onions over medium heat for roughly ten minutes.

Add the sliced red bell pepper, and continue to cook while stirring until the onions and peppers are completely tender, or roughly fifteen more minutes.

Add Kosher salt to the peppers and onions.

While the onions and peppers are slowly cooking, cut the potatoes into bite-sized pieces and cook them in boiling water until tender.

Once boiled and completely tender, remove the cooked potatoes from the water and discard the cooking liquid.

Shake the potatoes in a colander or fine mesh strainer to rough-up the edges of the potatoes.

Toss the boiled potatoes in the sunflower seed oil, and add the Kosher salt, dried oregano, red pepper flakes, and freshly-ground black pepper.

Arrange the boiled potatoes on a parchment-lined sheet tray and bake the boiled potatoes in the oven at 375˚F for roughly 40 minutes, or until they are completely golden-brown and crispy on the outside.

Cook the sausage links in a sauté pan with some oil, until the sausages are fully cooked.

Lightly toast your sandwich rolls in the hot oven with the Pepper Jack cheese.

When the sandwiches are lightly toasted and the cheese is melting, remove the rolls from the oven and add a bit of mayonnaise.

Add the cooked peppers and onions from earlier, along with some of the crispy potatoes and cooked sausages.

Top with ketchup, if desired, and serve warm!