Italian Sausage Sandwich Recipe

Brown the sausages

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When oil shimmers, add the sausage links and brown on all sides, about 6–8 minutes, turning occasionally. Sausages should develop a golden crust but not be fully cooked through. Transfer sausages to a cutting board and slice each link lengthwise (or into 3/4-inch pieces) and set aside.

Sweat the aromatics

Reduce heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the chopped onion and a pinch of salt. Cook, stirring occasionally, until translucent and starting to brown, about 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the sauce

Stir in the tomato paste and cook 1 minute to remove raw flavor. Add the crushed tomatoes and stock, scraping up any browned bits from the pan. Stir in dried oregano, dried basil, red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer.

Finish the sauce with sausage

Return the sliced or chopped sausages to the skillet. Simmer uncovered over low to medium-low heat until the sauce thickens slightly and the sausage is cooked through, about 10–12 minutes. Taste and adjust seasoning (add a pinch more salt or pepper if needed). Keep sauce warm while you prepare the bread and peppers.

If using jarred roasted peppers, drain and pat dry. Slice into strips if not already sliced. If you prefer warmed peppers, heat a small skillet over medium, add the pepper strips and sauté 2–3 minutes with a drizzle of olive oil to heat through and slightly caramelize. Keep warm.

Chop fresh parsley and set aside for garnish (optional).

Toast the rolls

Preheat broiler (or a skillet). Split hoagie rolls lengthwise without cutting all the way through. Lightly brush the cut sides with the softened butter or brush with olive oil. Place cut-side up under the broiler for 1–2 minutes until golden and crisp (watch carefully), or toast in a hot skillet until browned.

Assemble the sandwiches

Spoon a generous portion of the sausage and meaty spaghetti sauce into the bottom of each toasted roll, distributing evenly among 4 rolls. Top the sauced sausage with warm roasted red pepper strips. Place 2 provolone slices over the hot filling in each sandwich; the heat from the sauce will melt the cheese. If you prefer extra melt, place assembled open sandwiches under broiler 30–60 seconds until cheese has just melted.

Garnish and serve: Sprinkle chopped parsley over the melted provolone if using. Close sandwiches and serve immediately while hot.