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My husband and I used to get these at a Pizza joint when we still lived in Denver. He had a hankering for these, and I think mine ended up better than they ever were at the restaurant. They used green chilies in their sandwiches, but I chose Poblano (or Pasilla) chili peppers, which when dried, are known as Ancho chilies. They are fat, dark green, & nice because their flavor is so distinctive, but more predictably mild then green chilies can sometimes be. They are also nice because it is not necessary to remove the skins after roasting them, as you have to with green chilies. You will love these sandwiches, and so will the guys. You can adjust the heat, with the peppers you choose as well as by using hot or mild sausages. I mention a "Ragu Packet" (a new discovery for me) in my recipe, I was going for quick and easy, and didn't need a large quantity of sauce, of course you can make your own, or use your leftover sauce from another meal. We each had 1 sandwich the first night, and I just kept making them through the weekend until the ingredients ran out, which worked out to be at just about the same time. Of course, adjust the amounts of cheese and sauce to your preference. Pick a nice, sturdy, deli sandwich roll for these that are about as long as your sausage links will be when cooked (about 6"), I have made this with less firm rolls, and they just don't hold up as well. Double this recipe if you have a lot of people. These are easy and wonderful, enjoy!!
Units: US | Metric
Serving Size: 1 (249 g)
Servings Per Recipe: 3
The following items or measurements are not included:
Italian cheese blend
au jus sauce