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Sausage and Pepper Sandwich
Simple to make and flavorful, these sausage and pepper hoagie sandwiches are the perfect comfort meal.
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
Servings:
4
Calories:
558 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 12 to 16 ounces Italian sausage your favorite
- 1 onion sliced thin, small
- 1 bell pepper sliced thin
- 8 lices provolone cheese
- 4 hoagie rolls whole grain
- mayonnaise
Instructions
- Remove sausage from the casing by slicing the sausage casing with a paring knife down the middle. Peel back the casing, and add sausage to a large pan heated up over medium-high heat. Cook sausage, breaking it up with a spatula into smaller pieces as it cooks, for about 7 minutes.
- Once the sausage is done cooking, add bell pepper and onions to the skillet. Cook for an additional 5 minutes until the onions and peppers have softened, and turn off the heat.
- Assemble the sandwich by spreading mayonnaise (if using) on the bread. Place provolone cheese on one side and top with the warm veggie and sausage mixture. Close the sandwich & serve immediately.
Cup of Yum
Nutrition Information
Serving
1 sandwich
Calories
558kcal
(28%)
Carbohydrates
25g
(8%)
Protein
27g
(54%)
Fat
39g
(60%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
16g
(80%)
Cholesterol
91mg
(30%)
Sodium
1095mg
(46%)
Potassium
439mg
(9%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1266IU
(25%)
Vitamin C
42mg
(47%)
Calcium
351mg
(35%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 558
% Daily Value*
| Serving | 1 sandwich | |
| Calories | 558kcal | 28% |
| Carbohydrates | 25g | 8% |
| Protein | 27g | 54% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 91mg | 30% |
| Sodium | 1095mg | 46% |
| Potassium | 439mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1266IU | 25% |
| Vitamin C | 42mg | 47% |
| Calcium | 351mg | 35% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.