Sunny's Spicy Seattle Hoagie

Total Time:
35 min
15 min
20 min

6 to 8 servings

  • 8 ounces whipped cream cheese
  • 1 tablespoon adobo sauce from canned chipotle peppers in adobo
  • 1 sweet onion, halved and cut into slices (the size and shape of the fortune in a fortune cookie)
  • Olive oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 4 Polish sausages in casing (kielbasa), split lengthwise
  • 4 hoagie buns, split
  • Yellow mustard, for topping
Watch how to make this recipe.
  • In a medium bowl, fold the cream cheese and adobo sauce together until the mixture is a uniform color. Transfer to a resealable plastic bag and refrigerate until ready to use.

  • Heat a grill pan to medium-high heat. Add the onions, drizzling with olive oil and seasoning with salt and a few grinds of black pepper. Cook, tossing, until the slices are tender and golden on the edges, 15 to 20 minutes. Add the sausages to the grill split-side down and grill, flipping once, until cooked through and charred, 8 to 10 minutes.

  • To assemble the hoagies, add a split sausage to the bottom piece of each bun. Remove the cream cheese mixture from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the mixture down the center of each sausage. Top with the grilled onions, a squirt of mustard and the bun tops.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    The Kitchen