Prep 10 mins
Cook 35 mins
This is an authentic style Italian sausage sandwich, just like what you would have in Philadelphia or New York.
- 4 mild Italian sausage or 4 hot Italian sausages
- 2 medium onions (cut in half & sliced)
- 1 green bell pepper (cored, seeded & sliced)
- 1 red bell pepper (cored, seeded & sliced)
- 6 tablespoons extra virgin olive oil
- 1⁄2 tablespoon salt
- 1 tablespoon black pepper
- 1⁄8 teaspoon dried oregano
- 1⁄8 cup white wine or 1⁄8 cup red wine
- 1⁄4 cup shredded parmesan cheese
- 1⁄4 cup shredded mozzarella cheese
- 1⁄4 cup shredded provolone cheese
- 4 hoagie rolls (submarine)
- 1 cup marinara sauce (see my recipe 84217)
- Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done.
- This takes about 8 to 10 minutes.
- Sautè onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat.
- Add the wine, cover and cook 4 minutes more.
- Uncover and cook until moisture is absorbed.
- On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning.
- In a large baking dish or pan, place the opened rolls.
- Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers.
- Mix the 3 shredded cheeses and evenly sprinkle that on top.
- Place in oven, uncovered, on 400°F or until the cheese is melted.
- Remove from oven, top with some Marinara sauce, close the sandwiches and serve.
- NOTE: See my recipe for Marinara Sauce #84217.
Absolutely wonderful, made as suggested.
Alan, we really enjoyed these Sausage Sandwiches. I grilled the sausages and used the red wine option for the pepper and onions. Delicious! Thank you for posting this recipe.
Just fabulous! I liked it MUCH better without the addition of the marinara. To be fair to the poster of this recipe, I did not use his recipe for marinara...but nonetheless I had the best hot italian sausage and the addition of the peppers, cheese and hoagie rolls was all it truly needed to be THE perfect sandwich! I also did not use the provolone...I meant to, but forgot to buy it. No matter...was perfect with the mozzarella/parmesan combo. I also used closer to 1/2 cup of dry cab because the temp on my fry pan was so hot when I added it, that it ate up every bit of liquid from the wine...so I added more and drank some more! ;) My husband and I arm-wrestled over the leftovers...I lost. Excellent! Will make again and again....without marinara.