Sausage Sandwich (Italian Style)

"This is an authentic style Italian sausage sandwich, just like what you would have in Philadelphia or New York."
photo by slickchick photo by slickchick
photo by slickchick
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
4 sandwiches




  • 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.

Questions & Replies

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  1. Absolutely wonderful, made as suggested.
  2. 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.
  3. 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 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.
  4. 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.
  5. 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 :)


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.
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