Grinder Recipe

Cook aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Brown the sausage and beef

Increase heat to medium-high. Add the removed-sausage meat and ground beef to the skillet, breaking up with a spatula. Cook until no longer pink and nicely browned, about 6–8 minutes. Drain excess fat if there is more than 1 tablespoon in the pan; leave a little for flavor.

Reduce heat to medium. Stir in the tomato paste and cook 1 minute to deepen flavor. Add the crushed tomatoes and 2 tablespoons water, stirring to combine. Sprinkle in dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Simmer gently, uncovered, for 8–10 minutes so the sauce thickens and flavors meld. Taste and adjust salt/heat as needed.

While the sauce simmers, in a small skillet over medium heat toss the diced jalapeño, green bell pepper, and sliced red onion with a quick spray or teaspoon of oil. Sauté 3–4 minutes until softened but still slightly crisp. Add these vegetables to the simmering meat sauce and stir to combine. Continue to simmer 2 minutes to marry flavors.

Preheat oven to 375°F (190°C). Split the hoagie rolls and lightly butter the cut sides. Place rolls cut-side up on a baking sheet and toast in the oven 5–7 minutes until edges are golden.

Using a slotted spoon, mound the spicy meat and tomato mixture onto the bottom halves of the toasted rolls, dividing evenly among 4 rolls. Spoon some of the thicker sauce over the meat (avoid making rolls soggy). Sprinkle 1/4 cup shredded mozzarella and about 3 tablespoons shredded cheddar onto each sandwich (adjust as desired).

Return sandwiches to the oven and bake 6–8 minutes, or until cheese is melted and bubbling. If you prefer a browned top, switch to broil for 1–2 minutes while watching carefully.

Top with the roll tops, garnish with chopped parsley and pickled jalapeños or banana peppers if using. Serve hot.