Italian Sub Sandwiches Recipe

5 1 1
Italian Sub Sandwiches Recipe
Italian Sub Sandwiches Recipe photo by Taste of Home
Publisher Photo

Italian Sub Sandwiches Recipe

Read Reviews
5 1 1
Publisher Photo
I serve these sandwiches for a special party treat. The red and green peppers add color along with flavor.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 1-1/2 pounds Italian sausage links, cut into 1/2-inch pieces
  • 2 medium red onions, thinly sliced
  • 2 medium sweet red peppers, thinly sliced
  • 2 medium green peppers, thinly sliced
  • 1 garlic clove, minced
  • 3 medium tomatoes, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 submarine sandwich buns (about 10 inches), split

Directions

In a large skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for 25 minutes or until vegetables are tender, stirring occasionally. Add tomatoes and oregano. Cover and simmer for 5-6 minutes or until tomatoes are cooked. Season with salt and pepper.
Meanwhile, hollow out bottom of each roll, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Toast rolls. Fill with sausage mixture.
Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Yield: 8 servings.
Originally published as Italian Sub Sandwiches in Country June/July 2004, p51

  • 1-1/2 pounds Italian sausage links, cut into 1/2-inch pieces
  • 2 medium red onions, thinly sliced
  • 2 medium sweet red peppers, thinly sliced
  • 2 medium green peppers, thinly sliced
  • 1 garlic clove, minced
  • 3 medium tomatoes, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 submarine sandwich buns (about 10 inches), split
  1. In a large skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for 25 minutes or until vegetables are tender, stirring occasionally. Add tomatoes and oregano. Cover and simmer for 5-6 minutes or until tomatoes are cooked. Season with salt and pepper.
  2. Meanwhile, hollow out bottom of each roll, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Toast rolls. Fill with sausage mixture.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
    Yield: 8 servings.
Originally published as Italian Sub Sandwiches in Country June/July 2004, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forItalian Sub Sandwiches

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Trilby Yost User ID: 5195621 79992
Reviewed Jul. 23, 2010

"My DH says these are the best Italian subs. He admonished me to never lose this recipe!"

Loading Image