Recipe courtesy of Rich Risbon
Roman Sausage Sandwich
- Level: Easy
- Yield: 2 (8-inch) hoagies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1347
- Total Fat
- 103
- Saturated Fat
- 44
- Carbohydrates
- 43
- Dietary Fiber
- 7
- Sugar
- 13
- Protein
- 61
- Cholesterol
- 248
- Sodium
- 3166
- Total: 25 min
- Active: 25 min
Ingredients
1 small yellow onion, julienned
1 red bell pepper, julienned
1 green bell pepper, julienned
1 tablespoon butter
4 links raw spicy Italian sausage, skin sliced lengthwise and sausage removed from casings in 1 piece
6 slices provolone cheese, preferably smoked
Two 8-inch hoagie rolls
Salt and freshly ground black pepper
1 cup marinara sauce, warmed
Directions
- In a large skillet or flat griddle over medium-high heat, saute the onions and peppers in butter for several minutes until softened.
- Place the sausages on the griddle or in the skillet next to the peppers and onions. Flatten slightly to the length of your hoagie roll.
- Cook the sausages for approximately 4 minutes per side or until the internal temperature reaches 155 degrees F on an instant-read thermometer.
- Place half of the peppers and onions on top of 2 sausage links placed side by side and top with 3 slices of provolone cheese. Repeat for second sandwich. Wait for the cheese to melt slightly. Pick up the sausage and peppers from underneath with a metal spatula and place in the hoagie rolls. Season with salt and pepper and serve with a side of marinara sauce. Enjoy!