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Heat oven to 500°F. Line 2 rimmed baking sheets with nonstick foil.
Spread peppers and onions in 1 pan; drizzle with 3 Tbsp vinaigrette
and toss to coat. Place sausage in other pan, drizzle with remaining
vinaigrette and toss to coat.
Roast 10 minutes or until sausage is cooked through.
Meanwhile split bread lengthwise, leaving 1 long side attached (like
a hinge). Open loaf. Brush cut sides with olive oil, then sprinkle with
oregano and cheese.
Remove both pans from oven. Toss peppers and onions and return
to oven; place bread cut sides up on oven rack.
Roast 5 minutes or until bread is lightly toasted and vegetables are
tender and slightly charred.
Top bread with vegetables and sausage. Cut loaf in quarters. Eat
sandwich with fork and knife.
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