The Bobo Brazil Recipe

Prepare vegetables

Core and remove seeds from the red and yellow bell peppers, then slice into 1/2-inch strips. Peel the onion and slice into 1/4-inch half-moons. Mince the garlic cloves and set all aside.

Cook sausages

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Add the sausage links (both mild and hot Calabrese). Cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes. If sausages are thick, cover for 4–5 minutes to ensure they cook through. Remove sausages to a cutting board and let rest 3 minutes.

Sauté peppers and onion

In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced peppers and onion and sauté over medium-high heat until softened and starting to caramelize, about 6–8 minutes. Stir occasionally. Add the minced garlic, crushed red pepper flakes, kosher salt, and black pepper, and cook another 1–2 minutes until fragrant.

Combine and slice sausages

Slice the rested sausages on the bias into 1/2-inch pieces. Return the sliced sausage to the skillet with the peppers and onions and toss to combine and heat through for 1–2 minutes so the flavors meld.

Split the hoagie rolls lengthwise, leaving a hinge if desired. Butter the cut sides lightly with the softened butter. If you prefer the rolls toasted, place them butter-side down on a separate skillet or on a sheet pan under a broiler for 1–2 minutes until lightly golden.

Lay two provolone slices on the bottom half of each roll. If you like the cheese melted, arrange the cheese on the rolls and place under a broiler or in a 350°F (175°C) oven for 1–2 minutes until the cheese just melts.

Spoon an even portion of the sausage-and-pepper mixture onto each prepared roll on top of the melted provolone.

Drizzle 1½ tablespoons of Mike's Hot Honey over each sandwich (adjust to taste). Add 1 tablespoon jarred hot Calabrese (or a smear of Calabrian chili paste) on top of the filling for an extra savory, spicy note.

Close the sandwiches. If desired, place the finished sandwiches back in the skillet, seam-side down, and press gently for 30–60 seconds to marry flavors. Slice each sandwich in half crosswise.

Garnish with the chopped parsley and an extra pinch of crushed red pepper flakes or additional Mike's Hot Honey if you like more heat or sweetness. Serve immediately.