SAUSAGE HOAGIES
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
- For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
- Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
- Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.
SHEET PAN SAUSAGE AND PEPPER HOAGIES
Provided by Ree Drummond : Food Network
Time 50m
Yield 6 sandwiches
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Toast the rolls on a sheet pan for 5 minutes. Set aside. Lower the oven temperature to 425 degrees F.
- Spread the peppers and onions on the sheet pan. Drizzle with the olive oil, sprinkle with the sage, salt and some pepper and toss, breaking up the onions a bit as you do. Nestle the sausages in and around the vegetables. Bake until the sausages are cooked through and the vegetables are tender, about 30 minutes.
- Meanwhile, create your sandwich spread. Mix together the mayonnaise, ketchup and mustard in a small bowl until combined. Set aside.
- Transfer the sausages to a cutting board and slice into coins. Spread each roll with as much or as little sandwich spread as you want, then load up with sliced sausage and roasted vegetables.
ITALIAN SAUSAGE HOAGIES
In southeastern Wisconsin, our cuisine is influenced by both Germans and Italians who immigrated to this area. When preparing this recipe, we usually substitute German bratwurst for the Italian sausage, so we blend the two influences with delicious results. -Craig Wachs, Racine, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium-high heat, brown sausage in oil; drain. Transfer to a 5-qt. slow cooker. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink. , Slice each French bread lengthwise but not all of the way through; cut each loaf widthwise into five pieces. Fill each with sausage, peppers and sauce.
Nutrition Facts : Calories 509 calories, Fat 21g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1451mg sodium, Carbohydrate 56g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein.
SMOKED ITALIAN SAUSAGE HOAGIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h5m
Yield 8 sandwiches
Number Of Ingredients 11
Steps:
- Heat a grill to medium-low heat. Use a 2-stage fire or indirect heat setup on your gas grill. Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals. Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through. The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point. Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side.
- Meanwhile, skewer the onion quarters on metal or wooden skewers. Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes. Set aside until cool enough to handle.
- Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions. Place both into a food processor along with the olive oil and garlic and blend until smooth. Season with salt and pepper.
- Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini. Serve immediately.
SAUSAGE HOAGIES WITH PEPPERS, ONIONS AND CHEESE
These yummy hot sandwiches make the most of your budget while delivering big on flavor and fun!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Line cookie sheet with foil. Cut buns in half horizontally, cutting almost but not completely through; place opened on cookie sheet. Set aside.
- Heat 12-inch nonstick skillet over medium-high heat. Sauté sausage 3 to 5 minutes or until browned and thoroughly heated. Transfer sausages to small bowl; cover and set aside.
- Add oil to skillet; heat over medium-high heat until shimmering. Add onions, salt and pepper; sauté 4 to 6 minutes or until onions are translucent. Add bell pepper; sauté 3 to 5 minutes or until softened and browned on edges.
- Set oven control to broil. Position oven rack 8 inches from broiling element. Top each bun with sausage. Divide onion mixture evenly over sausage. Top each with cheese. Broil 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 680, Carbohydrate 64 g, Cholesterol 65 mg, Fat 3 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 13 g, ServingSize 1 Sandwich, Sodium 1470 mg, Sugar 13 g, TransFat 1 1/2 g
ITALIAN SAUSAGE HOAGIES
Soooooo yummy. I'm posting this for ZWT 2006 (Italian region) This is a very hearty sandwich but so tasty that if i'm hungry, even having the small appetite that I do, I can down one and a half of these buggers. Guys and kids love these. This is also easy to double if you have more people to feed.
Provided by JanetB-KY
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To prepare the onion-pepper mixture, slice the peppers into long strips about 1/2 inch thick and thinly slice the onions.
- Sauté both together in a heavy pan in a few tablespoons of olive oil until they are soft and onions are beginning to turn golden brown.
- Make a garlic butter by mashing together about two cloves of roasted garlic (if you don't want to roast it yourself, jars of roasted garlic can be found at most grocery stores these days) with 4 tablespoons of olive oil.
- Grill or pan fry the sausages until cooked through (it helps to preboil them for about 5 minutes; it cuts down on the grease and grilling/frying time); slice the buns and grill lightly once the sausages are ready; alternatively, the buns can be lightly browned in either a toaster or a hot lightly oiled pan.
- Brush the buns with the garlic butter, carefully put 1/4 cup mozzarella on one side of each bun and place in each bun a sausage and a good amount of the pepper-onion mixture and serve hot.
Nutrition Facts : Calories 588.9, Fat 31.7, SaturatedFat 12.1, Cholesterol 69.4, Sodium 1493.8, Carbohydrate 45.7, Fiber 4.6, Sugar 8.3, Protein 29.4
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