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For a casual but hearty meal, try these saucy subs created by our Test Kitchen. Full of traditional Italian flavor, these sandwiches are a snap to make.
This recipe is:
Quick
Nutritional Facts 1 sandwich equals 552 calories, 28 g fat (8 g saturated fat), 50 mg cholesterol, 1,532 mg sodium, 52 g carbohydrate, 4 g fiber, 24 g protein.
Originally published as Italian Sausage Sandwiches in Cooking for 2 Spring 2009, p61
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Aug. 01, 2012 by chickielove
This was a very easy and quick recipe to make. It was delicious! My husband can't wait for me to make it again!!
Reviewed on Jul. 15, 2011 by agagnette
Boiling the sausage took much of the flavor and made for grey and awful looking sausage?? I don't understand why they were boiled!
Reviewed on Jun. 30, 2011 by 1Hart2Hart
I have made this for years but use Dr. Pepper when I saute the onions and peppers and I also use a little seasoned salt. I use lots of onions and peppers. I also use the sweet Italian sausage. They like to heap them up on the sausage. Easy and everyone always wants seconds.I will use this recipe Sunday or Monday.
I have made this for years but use Dr. Pepper when I saute the onions and peppers and I also use a little seasoned salt. I use lots of onions and peppers. I also use the sweet Italian sausage. They like to heap them up on the sausage. Easy and everyone always wants seconds.
I will use this recipe Sunday or Monday.
Reviewed on Jun. 27, 2011 by gfkelsey@paulbunyan.net
To make this for a crowd-partially grill the italian sausages on a gas grill until browned and grill marked, then place them in a roaster. Cover with raw green peppers, onion, fresh mushrooms, canned diced tomatoes with italian seasonings. Use as much as you want! Then cover all with spaghetti sauce. I always add a packet of dried spaghetti sauce to my liquid sauce to thicken it up. Bake @ 325 for approx. 2 hours until sauce thickens and browns around the edges. WONDERFUL! Serve on italian buns with shredded mozzerella cheese! Can also be eaten with pasta! Best meal ever!
Reviewed on Jun. 27, 2011 by RC1956
Haven't made this version, but we buy Oliverio pepper sauce here in Elkins, WV. It has the peppers, onions, tomato sauce, and spiced with sweet or hot. Faster and easier than homemade and very good.
Reviewed on Jun. 27, 2011 by donnawolf
Really good & easy, but to make it even quicker, I add the pepper & onion in the first step with the water, after draining, I brown it all just a bit then add thes sauce and finish....YUM!
Reviewed on Jun. 27, 2011 by Marilyn Rae
I make this all the time with stewed or diced tomatoes (including the juice) instead of spaghetti sauce. The sausage has plenty of spice already! YUM
Reviewed on Jul. 02, 2010 by tastychef
Very simple and delicious! I used a variety of peppers for more color. Dry basil works fine, but I suggest using fresh basil if you have it. Adding cheese really makes it a stand out. Fantastic recipe!
Reviewed on Nov. 05, 2009 by HBcook
Very good and very easy to make. I love peppers and onions but I did think there were too many. Also, do NOT slice the buns, you need them attached to hold all the 'stuff'. I bought Classico Tomato and Basil spaghetti sauce.
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