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Supper Sandwiches

 Supper Sandwiches
Summertime…and all suppers should be as easy as these hefty and flavorful hand-held sandwiches. Sent in by Esther Danielson of Lake Arrowhead, California, they’re sure to be a hit with all ages! TIP: For variety, a tad more sophistication or just easier eating, serve these scrumptious sandwiches open-faced.
2 ServingsPrep/Total Time: 20 min.


  • 1/2 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage
  • 1/2 medium sweet red pepper, julienned
  • 1 small onion, halved and thinly sliced
  • 1-1/2 teaspoons butter
  • 1/2 cup chopped tomato, optional
  • 1 to 2 tablespoons mustard or mayonnaise
  • 2 hoagie buns, split and toasted


  • Cut sausage in half widthwise; cut eat piece lengthwise to within 1/4
  • in. of opposite side. Place sausage cut side down in a large
  • skillet; add red pepper, onion and butter. Cook over medium-high
  • heat until vegetables are tender.
  • Add tomato if desired; heat through. Spread mustard over cut sides of
  • buns; fill with sausage and vegetables. Yield: 2 servings.
Nutritional Facts: 1 serving (4 ounces) equals 622 calories, 39 g fat (15 g saturated fat), 84 mg cholesterol, 1,685 mg sodium, 46 g carbohydrate, 4 g fiber, 24 g protein.