Sausage Sandwich Recipe

Prepare vegetables

Peel the onion and cut into 1/4-inch slices or half-moons. Core and seed the green bell pepper and cut into 1/4-inch strips. Mince the garlic and set aside.

Cook sausage

Heat a large skillet over medium heat. Add the sausages and brown them on all sides, about 8 minutes total. You may cover the pan and reduce heat slightly if they brown too quickly before cooking through. Alternatively, slice the sausages lengthwise and cook cut-side down for 5–6 minutes until well browned and cooked through.

Remove and slice (if whole)

If you cooked sausages whole, remove them to a cutting board and slice them into 1/2-inch thick rounds. Return the sliced sausage to the skillet, leaving about 1 tablespoon of rendered fat; drain excess if there's too much.

Sauté vegetables

Add 1 tablespoon olive oil to the skillet with the sausage (if needed). Add the sliced onion and bell pepper. Sauté over medium heat until softened and slightly caramelized, about 6–8 minutes. Add the minced garlic during the last 1 minute and stir until fragrant.

Add seasonings and sauce

Stir in 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano. Pour in 1 cup crushed tomatoes or marinara sauce and bring to a gentle simmer. Reduce heat to low and simmer for 3–5 minutes to meld flavors and thicken slightly.

Prepare rolls

While the sausage mixture simmers, split the sandwich rolls lengthwise, leaving a hinge if desired. Spread about 1/2 tablespoon softened butter on the cut sides of each roll.

Toast rolls (optional)

Place the buttered rolls cut-side down in a separate skillet over medium heat or under a broiler for 1–2 minutes until lightly golden and crisp. Watch carefully to avoid burning.

Assemble with cheese

Divide the sausage, pepper & onion mixture evenly among the 4 rolls. Top each portion with one slice of provolone or mozzarella. If you prefer the cheese melted, place assembled sandwiches on a baking sheet and broil or bake at 375°F (190°C) for 2–4 minutes until cheese is melted and bubbly.

Finish and serve

Sprinkle chopped basil or parsley and a pinch of red pepper flakes over the cheese. Add pickled banana peppers or pepperoncini to taste for acidity and heat. Serve immediately while hot.