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Makes 2 to 4 sandwiches 1x
Heat 1/4 cup of the olive oil in a large pot over low heat. Add the onion, carrot, and celery and cook until softened, about 10 minutes. Stir in the garlic. Add the beans and toss to coat in the oil. Pour in the tomatoes with their juices, bay leaves, and 1 cup of the water. Add the chile peppers. Raise the heat and bring to a boil. Reduce the heat to low and let the beans simmer for about 30 minutes, or until the mixture is thick and creamy and the beans and vegetables are very soft. Add more water as needed, checking the liquid content on the beans as they simmer.
About 10 minutes before removing from the heat, season with salt and pepper to taste. Add the balsamic and stir in the parsley and oregano. Add the sausages and/or feta (if using).
Heat a nonstick or cast-iron skillet over high heat. Open the buns without separating the bottoms and tops completely. Brush the inside surfaces with some or all of the remaining olive oil and sear, cut side down, in the hot skillet. Place the buns on plates and spoon the bean filling inside. Serve.