This saucy, flavor-packed Italian Sausage Sandwich is loaded with peppers, onions, and mushrooms and topped with melted cheese. Perfect for a game day party or a casual meal any night of the week.
PREPARATION TIME:
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
INGREDIENTS:
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- 2 tablespoons olive oil
- ½ yellow onion, halved and thinly sliced
- 1 small red bell pepper, sliced
- 1 ½ cups sliced cremini mushrooms, from about ½ an 8-ounce package
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 pound bulk ground mild Italian sausage
- 1½ cups marinara sauce, half a 24 ounce jar
- 1 ½ cups finely shredded Italian cheese blend, about 4 ounces
- 6 hoagie rolls
- Fresh Italian parsley, optional for garnish
INSTRUCTIONS:
MAKE THE ITALIAN SAUSAGE FILLING
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Heat 2 tablespoons of oil in a large skillet over MEDIUM-HIGH heat. Add the onion and peppers and saute until crisp tender, about 3 to 4 minutes. Add the mushrooms. Season with the Italian seasoning, salt and pepper and saute for an additional 2 to 3 minutes, just until slightly softened. Transfer the veggies to a plate and set them aside.
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Return it to MEDIUM heat. Add the Italian sausage and cook, breaking it up with a spoon, until cooked through. Drain as much grease as possible from the skillet then use paper towels to blot any remaining grease from the skillet and the sausage. Return the skillet to the heat, add the marinara sauce and stir well to combine. Reduce the heat to LOW and simmer for a few minutes while you prepare the rolls.
PREPARE THE ROLLS
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Set the oven to BROIL with an oven rack in the upper ⅓ of the oven. Split open (but don’t take apart) the hoagie rolls and place them on a large rimmed baking sheet. Use your fingers to scrape some of the bread from the inside of the bottom half of the roll to hollow the center a bit (so it isn’t so bready). Transfer to the oven and BROIL, watching closely, just until lightly browned and toasted. Remove from the oven and move the oven rack to the center of the oven.
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Remove the sausage mixture from the heat and set the oven to 375 degrees F.
ASSEMBLE AND BAKE THE SANDWICHES
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Sprinkle the bottom (slightly hollowed out) half of each toasted roll with about 2 tablespoons cheese. Divide the Italian sausage mixture evenly between the rolls and top with the veggies and remaining cheese. Garnish with a little parsley, if desired.
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Close the rolls up and loosely cover the baking pan with a sheet of foil (to help keep the rolls closed). Alternately, wrap each sandwich in foil and return them to the baking sheet. Bake for about 10 minutes, or just until the cheese has melted.
NOTES:
Variations:
- Lighten it up – Use Italian turkey sausage. Or, sub half of the Italian Sausage for lean ground turkey or beef.
- Pizza-inspired – Add sliced pepperoni, green bell pepper, and olives to the filling.
- Spice it up – Use hot Italian sausage, sprinkle with red pepper flakes, and top them with shredded pepper Jack cheese.
Make-Ahead Instructions
The filling and veggies can be made several hours or even a day in advance. Once cooled, transfer to separate airtight containers and refrigerate until you are ready to assemble the sandwiches.
If the sandwich ingredients are chilled, you’ll need to add 5 or 10 minutes to the baking time.
NUTRITION:
Serving: 1 sandwich · Calories: 576 kcal · Carbohydrates: 40 g · Protein: 24 g · Fat: 35 g · Saturated Fat: 12 g · Polyunsaturated Fat: 4 g · Monounsaturated Fat: 16 g · Cholesterol: 75 mg · Sodium: 1408 mg · Potassium: 538 mg · Fiber: 3 g · Sugar: 8 g · Vitamin A: 1027 IU · Vitamin C: 32 mg · Calcium: 260 mg · Iron: 13 mg
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
