Big Duke Recipe

Name: Angelina’s Italian Delis Big Duke Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each Italian sweet or mild sausage links (about 4 oz each); 1 each All-beef hot dog (standard size); 2 each Italian long hot peppers (roasted or jarred); 0.5 each Italian pocket bread (half of a full pocket/large roll); 2 slices Provolone cheese slices; 1 tbs Yellow mustard; 1 tsp Sweet or hot cherry pepper relish (optional); 2 cups Russet potatoes, peeled and cut into 1/2-inch cubes; 0.5 each Yellow onion, thinly sliced; 0.25 each Green bell pepper, diced; 1 tsp Garlic, minced; 2 tbs Olive oil; 0.5 tsp Dried oregano; 0.25 tsp Crushed red pepper flakes; 1 tsp Salt; 0.5 tsp Black pepper; 1 tbs Butter (softened, for toasting bread); 1 tsp Extra virgin olive oil (for brushing sausages before grill)

Inspired by Angelina’s Italian Deli

Time40m

Serves1

Grilled Italian sausage, grilled hotdog, Italian home fries, long hot peppers, half Italian pocket bread

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Ingredients

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Sandwich

1 each Italian sweet or mild sausage links (about 4 oz each)

1 each All-beef hot dog (standard size)

2 each Italian long hot peppers (roasted or jarred)

1/2 each Italian pocket bread (half of a full pocket/large roll)

2 slices Provolone cheese slices

1 tbs Yellow mustard

1 tsp Sweet or hot cherry pepper relish (optional)

Italian Home Fries

2 cups Russet potatoes, peeled and cut into 1/2-inch cubes

1/2 each Yellow onion, thinly sliced

1/4 each Green bell pepper, diced

1 tsp Garlic, minced

2 tbs olive oil

1/2 tsp Dried oregano

1/4 tsp Crushed red pepper flakes

1 tsp Celtic sea salt

1/2 tsp black pepper

Finishing & Optional

1 tbs Butter (softened, for toasting bread)

1 tsp Extra virgin olive oil (for brushing sausages before grill)

Method

Sandwich

Prep the meats

Lightly brush the Italian sausage link and the hot dog with 1 tsp olive oil to prevent sticking. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C).

Grill sausage and hot dog

Place the sausage and hot dog on the preheated grill. Cook the sausage 10–12 minutes, turning every 2–3 minutes until evenly browned and an internal temperature of 160°F (71°C) is reached. Grill the hot dog 4–6 minutes, turning to get even char marks. If the long hot peppers are raw, place them on the grill as well and roast, turning occasionally, until blistered and charred in spots, about 6–8 minutes. Remove peppers and place in a bowl covered with plastic wrap for 5 minutes to steam (makes peeling easier).

Warm and prepare bread

While meats are finishing, split the half Italian pocket bread open without cutting fully through. Spread 1 tbsp softened butter on the cut interior. Place face-down on the grill or in a skillet and toast briefly until golden and crisp, about 1–2 minutes. Remove from heat.

Assemble sandwich

If peeled, remove skins and stems from the roasted long hot peppers and slice lengthwise. Slice the grilled sausage diagonally into 3 pieces or leave whole if preferred. Place the sausage and hot dog inside the toasted pocket. Lay 2 slices provolone over the hot meats so residual heat melts them slightly. Add roasted long hot peppers. Drizzle 1 tbsp yellow mustard over the fillings and, if using, 1 tsp cherry pepper relish for extra tang/spice. Close sandwich and press lightly. Serve immediately with the Italian home fries.

Italian Home Fries

Par-cook the potatoes: place the 1/2-inch cubed russet potatoes into a pot of salted water. Bring to a gentle boil and simmer for 6–7 minutes until just tender but not falling apart. Drain well and let steam dry for 2–3 minutes; drier potatoes crisp better.

Sauté aromatics: in a large skillet over medium-high heat, add 2 tbsp olive oil. When shimmering, add the sliced onion and diced green bell pepper. Cook, stirring occasionally, until softened and starting to brown, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant.

Crisp the potatoes: add the drained potatoes to the skillet in a single layer if possible. Let them sit without stirring for 2–3 minutes to develop a crust, then stir and flatten again. Continue cooking and stirring occasionally for another 6–8 minutes until the potatoes are golden brown and crisp on the edges.

Season: sprinkle 1/2 tsp dried oregano, 1/4 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper over the potatoes. Stir to combine and taste; adjust seasoning if needed. Cook an additional 1–2 minutes to marry flavors. Remove from heat and keep warm until serving alongside the sandwich.

Finishing & Serving

Final checks: make sure all components are hot. If desired, slice the sandwich in half on the bias. Plate with a generous scoop of Italian home fries. Offer extra long hot peppers, mustard, or hot sauce at the table.