Sausage Hoagies

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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1 cup mayonnaise

3 tablespoons Calabrian chili paste 

1 teaspoon lemon zest 

1/4 teaspoon kosher salt 


1 tablespoon olive oil

2 pounds mixed Italian sausage, casing removed 

3 cups baby arugula 

1 cup fresh basil leaves, torn 

1 1/2 teaspoons apple cider vinegar 

1/4 teaspoon kosher salt 

2 large (11 inch) hoagie rolls 

1 1/2 cups chopped giardiniera 


  1. For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
  2. 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.
  3. Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
  4. 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.