Italian Sub with Sausage and Peppers
User Reviews
5
Italian Sub with Sausage and Peppers
Description
The Italian Sub with Sausage and Peppers highlights Italian sausages cooked until browned, offering a savory meat base. The peppers and onions are sautéed separately in olive oil with garlic and red pepper flakes, then finished with balsamic vinegar to add brightness and depth. The combination sits on toasted hoagie rolls to provide a crisp contrast to the warm fillings. Melting slices of white cheese such as provolone or Swiss onto the sandwich rounds out the rich, savory components with creamy texture and mild flavor.
The cooking method ensures the sausages are fully cooked and rested before being warmed together with the peppers and onions, which retain some crunch. This creates a balanced texture and melded flavor profile. The sandwich can be dressed with mustard, mayonnaise, or a pesto mayo to suit personal taste.
This hearty sub works well for a casual lunch or dinner and showcases the classic pairing of Italian sausage with sweet and savory peppers in a handheld format. Toasting the bread and melting the cheese adds additional flavor and texture dimension, making it filling and flavorful without complex steps or ingredients.
Ingredients
- 4 Italian sausages in their casings
- 3 tablespoons extra-virgin olive oil , divided
- 1 onion cut in half vertically, then cut into ¼ =-inch slices, large
- 1 ½ teaspoons kosher salt , divided
- 3 bell peppers seeded and cut into ¼-inch slices, green, red, yellow
- 2 garlic pressed or minced, cloves
- ¼ teaspoon red pepper flakes
- 1 tablespoon balsamic vinegar
- 4 hoagie roll
- grainy mustard optional), for serving, or mayo, or pesto mayo
- lices white cheese such as provolone, havarti, or Swiss
Instructions
- Add the sausages to a large skillet, along with 1 tablespoon of the olive oil. Bring to medium heat and cook for 5-7 minutes or until lightly browned on each side, turning so all sides are evenly cooked. Remove from the heat, cover, and rest while you cook the peppers and onions.
- In the same skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion and season with 1 teaspoon of salt. Sauté the onion for 10 minutes. If the onions start browning too much, reduce the heat to medium-low.
- Add the bell peppers, garlic, remaining ½ teaspoon of salt, and the pepper flakes, and stir to combine. Cook for 10-15 minutes or until the peppers soften but still have a bit of crunch. Add the balsamic vinegar and stir to scrape up any cooked bits from the bottom of the skillet. Add the sausages back to the pan, reduce the heat to low, and cover with a lid so the sausages warm up for a few minutes before serving.
- Lightly toast the hoagie rolls in a toaster oven or under a low broiler. Spread with grainy mustard, mayo, pesto mayo, if desired, and load them up with the sausage, peppers, and onions. Top with cheese and place back in the toaster oven or under the broiler to melt the cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 694 kcal
% Daily Value*
| Calories | 694kcal | 35% |
| Carbohydrates | 42g | 14% |
| Protein | 23g | 46% |
| Fat | 48g | 74% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 85mg | 28% |
| Sodium | 1991mg | 83% |
| Potassium | 525mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 2832IU | 57% |
| Vitamin C | 119mg | 132% |
| Calcium | 44mg | 4% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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