Prep 30 mins
Cook 20 mins
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!!
- 6 sandwich buns (Deli)
- 1 1⁄2 cups spaghetti or 1 1⁄2 cups marinara sauce or 1 1⁄2 cups Ragu tomato sauce, packet
- 1 lb Italian sausage (hot or mild, your choice)
- 1 1⁄2-2 cups grated Italian cheese blend
- 2 large poblano peppers or 4 large roasted green chilies
- 2 cups prepared au jus sauce (I used a packet mix)
- 1⁄4 teaspoon garlic powder, for au jus (NOT garlic salt, & more to sprinkle on rolls)
- 1⁄8 teaspoon ground black pepper
- 6 -12 tablespoons butter or 6 -12 tablespoons olive oil
- 1⁄4 cup water
- grilled onion (optional)
- sliced mushrooms (optional)
- Split your sausages down the middle, but do not cut all the way through.
- Add sausages to a pan, flatten, add water, cover and steam over med-high heat. If they start to curl, lay a heavy plate or bowl on them to keep them flat.
- While you are cooking your sausages:.
- Cut your washed, seeded/veined peppers, into 2" long, (think egg noodle for width) pieces-.
- Split your rolls (again, not all the way through)-.
- Heat up your spaghetti/marinara sauce-.
- Get your cheese grated, if it's not already-.
- Cut up onions & mushrooms, if your using them-.
- Make your au jus-.
- Add the garlic Powder & black pepper to your au jus, (not garlic salt, au jus is already salty, you will ruin it if you add garlic salt instead of powder)-.
- Keep rotating your peppers, & your sausages,.
- The sausages will begin to brown as the water evaporates, (add a little more if needed), the steaming of them first helps them to cook thoroughly without burning,.
- Butter your bread (or brush olive oil on the rolls if you prefer) sprinkle with garlic powder (again Not garlic salt) & put under the broiler, or toast in your toaster oven,.
- DON'T forget them & burn them!
- When they're done, set aside somewhere warm until you're ready for them,.
- If your sausages are done at this point:.
- Remove sausages from pan, set aside-.
- Add your peppers to the pan, keep any grease left from sausage saute peppers quickly, until bright green-.
- Return sausages to pan with the peppers (& mushrooms and/or onions if you're using them)-
- Add 1/4-1/2 C of au jus to the pan-.
- Turn, rotate, re-arrange (whatever) the party in the pan, add more au jus if needed, but when everything is done there should only be a little au jus that has not cooked into, or evaporated into everything else, but not yet dry-.
- Assemble your Sandwiches:.
- Brush each toasted roll, with a little au jus on each side,.
- Add 1 link of sausage to a roll, (keep sausage 'open') lay peppers (onions and/or mushrooms) on top of the sausage,.
- Sprinkle approximately a handful (I like those measurements, don't you?) of cheese to your sandwich,.
- Repeat process for each sandwich, trying to use your ingredients evenly,.
- Again, leave sandwiches open, lay under broiler, or preferably in your toaster oven, until cheese in melted,.
- Cut Sandwiches in 1/2, if you prefer.
- Serve with 1/4 C (or more) spaghetti sauce, or au jus on the side, for dipping.
- Would be great with oven roasted potatoes, a nice salad or --
- my 'Armadillo leg/Jalapeno Poppers', recipe #312049!