Sausage Sandwich (Italian Style)
photo by slickchick
- Ready In:
- 45mins
- Ingredients:
- 14
- Yields:
-
4 sandwiches
ingredients
- 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)
-
Condiments
- 1 cup marinara sauce (see my recipe 84217)
directions
- 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.
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Reviews
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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.
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Fantastic! I chose to use hot italian sausage, 2 green bell peppers. The marinara sauce I used Prego chunky and added a can of diced tomatoes garlic and onion flavor. Those were my only variations. I ate one immediatly and wrapped the other 3 in foil to take to work for lunches. I froze the extra marinara.
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LOVE,LOVE,LOVE, this recipe!! It is soooooo good. Lots of flavor. After his first bite my DH said, this needs to be one of our favorites. It is so tasty. I didn't have an provolone so I just doubled up on the mozzarella. I also added fresh mushrooms to step 3. I really liked the way the top of the bread toasted in the oven. Thank you so much Alan for shring such a wonderful recipe :)
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RECIPE SUBMITTED BY
Alan Leonetti
Albuquerque, New Mexico
I was born in 1942 in Philadelphia, Pennsylvania in this GREAT United States of America. I have since resided in Baltimore Maryland, Atlanta Georgia, Orlando Florida, Fort Lauderdale Florida, Los Angeles California, Selma Oregon, and now in Albuquerque New Mexico. I have enjoyed not only eating, but cooking all my life.