Italian Sausage Sandwich
intro
Juicy herby Italian sausage piled high with caramelized peppers, onions, and tangy marinara on a toasted hoagie for a hearty, crowd-pleasing handheld bite.
Ingredients
Steps
Sear the sausages
Heat 15ml (1 tablespoon) of extra-virgin olive oil in a large heavy-bottomed skillet over medium heat (175C/350F). Pat sausage links dry with paper towels, add to the pan in a single layer, and cook for 8 minutes total, turning every 2 minutes to brown evenly on all sides, until the exterior is deep golden and internal temperature reaches 63C/145F. Transfer seared sausages to a clean plate and set aside.
Sauté peppers and onions
Leave the rendered sausage drippings in the same skillet, adding the remaining 15ml (1 tablespoon) of olive oil if the pan looks dry. Toss in sliced bell peppers and onions, season with 1 gram (1 teaspoon) of dried oregano and a pinch of freshly ground black pepper. Cook over medium heat for 10 minutes, stirring occasionally, until vegetables are tender and lightly caramelized at the edges.
Simmer sausage mixture
Add thinly sliced garlic to the pepper and onion mixture, cooking for 30 seconds until fragrant (do not let it burn). Pour in 180ml (3/4 cup) of marinara sauce, stirring to coat the vegetables evenly. Nestle the seared sausages back into the skillet, spooning sauce and vegetables over the links. Reduce heat to medium-low (135C/275F), cover, and simmer for 5 minutes to let the flavors meld.
Toast hoagie rolls
While the sausage mixture simmers, preheat your oven broiler to high (260C/500F). Split hoagie rolls lengthwise, leaving one edge attached to create a hinge, and arrange them open-faced on a rimmed baking sheet. Broil for 1 minute, positioned 15cm (6 inches) from the heat source, until the cut sides are lightly golden and crisp. Watch closely to avoid burning the rolls.
Melt provolone cheese
Remove the baking sheet of toasted rolls from the broiler. Place one thin slice of provolone cheese on the bottom half of each toasted roll, then return to the broiler for 30 seconds, until the cheese is fully melted, bubbly, and dotted with light brown spots.
Assemble the sandwiches
Place one cooked Italian sausage link in each cheese-lined roll, top with 120ml (1/2 cup) of the pepper, onion, and marinara mixture, and sprinkle with optional crushed red pepper flakes for extra heat if desired. Press the top of the roll down gently, and serve immediately while warm.
Tips
2.For a deeper, richer flavor, replace 30ml (2 tablespoons) of the marinara sauce with dry red wine (like Chianti) when adding liquid to the pepper and onion mixture.
3.For a smoky charred twist, grill sausages over medium direct heat (190C/375F) for 10 minutes, turning occasionally, instead of pan-searing for outdoor cookouts.
OMG, made this for Sunday family dinner last night and everyone went back for seconds! I used mild Italian sausage because my kids don’t do spice, piled the sautéed peppers and onions high on toasted hoagie rolls, and added a little sprinkle of parmesan on top. SO good, even my super picky 7 year old ate every bite without complaining. Total game changer for busy weeknights too since the whole thing comes together in 30 minutes flat!
Brought a big batch of these to our neighborhood block party potluck last weekend and they were gone in 15 minutes flat! I did half hot sausage, half mild to cover everyone’s preferences, and let the peppers and onions caramelize a little extra while the sausages grilled. People were asking me for the recipe left and right – told ‘em it’s so easy even a beginner could nail it. 10/10, will make for every tailgate this football season.
Great base recipe! I prepped all the components on Sunday for easy lunches all week, and the only change I made was adding a smear of spicy giardiniera to the rolls for an extra kick. Held up really well in the fridge for 4 days, just toasted the roll fresh each time when I was ready to eat. Will definitely add this to my regular meal prep rotation!
I’ve never made anything more complicated than frozen pizza before, and I nailed this on my first try! The instructions were so straightforward, I didn’t even have to Google anything. My roommate said it tasted like something we’d get at the little Italian deli down the street. Obsessed!
Super tasty overall, but I burned my first batch of onions because I had the heat up too high 😂 Turned the burner down to medium-low for the second batch and they came out perfectly sweet and caramelized. Also, I used chicken Italian sausage instead of pork to cut a few calories, and it was still really flavorful! Definitely read the temp note carefully, y’all.
Made this for a last-minute date night with my partner and they thought I spent hours in the kitchen! Little did they know it only took 30 minutes and minimal cleanup. We paired it with a side of garlic fries and a cheap bottle of red wine, and it felt like a fancy little restaurant meal at home. Will be making this again for sure!
Grew up eating these at the Feast of San Gennaro in NYC every year, and this recipe is the closest I’ve ever gotten to that authentic street cart taste at home! I let the sausages simmer in the pan with the peppers and onions for a few minutes at the end to soak up all that flavor, and it was *chef’s kiss*. Quick question – can I freeze the leftover pepper and onion mix for later use?