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Sunny's Spicy Seattle Hoagie

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.
  3. 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.