Prep 15 mins
Cook 15 mins
Well, I think the title of this speaks of itself-YUMMY! How could you go wrong?! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! Since the igredients are very italian in style, I have chosen ZWT REGION: Italy.
- 3⁄4 lb sweet Italian sausage
- 3⁄4 lb hot Italian sausage
- 2 tablespoons extra virgin olive oil, 2 turns of the pan
- 2 large garlic cloves, crushed
- 1 large onion, thinly sliced
- 2 cubanelle peppers, seeded and thinly sliced (light green mild Italian peppers)
- 1 red bell pepper, seeded and thinly sliced
- salt and pepper
- 2 -3 jarred hot cherry peppers or 2 -3 banana peppers or 2 -3 pepperoncini peppers, finely chopped
- 3 tablespoons hot pepper juice, from the jar
- 4 submarine rolls, crunchy
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 1 large garlic clove
- 1 1⁄2 teaspoons dried Italian seasoning, 1/2 a handful (or 1 1/2 teaspoons oregano, thyme, parsley)
- Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes.
- Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper.
- Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear.
- Split and toast the bread under broiler.
- Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes.
- Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend.
- Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet.
- Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve.
Oh my goodness, what a sandwich. It was absolutely fantastic. I could not find Cubanell peppers so I substituted an Aneheim pepper. That was the only change that I made. The only problem that I had was being able to get enough of the sausage and peppers on the bread and keep it on the sandwich. I think that I used the wrong bread and will be thinking how to remedy this. Thank you so much for sharing this recipe with us.
Delishious says it all! I couldn't get a Cubanelle pepper but there was a wee pepper inside my large green pepper that was perfect color, size & mild. The hot peppers were perfect to give that extra kick. I cut the recipe back to one serving - no problem, Served on half of a homemade mini loaf, slightly hollowed out. Great Saturday Night Special Thanks KiwiDutch for posting