Fire-Baked Italian Sausage & Pepper Hoagie With Hot Giardiniera (Print version)
Juicy Italian sausage, blistered peppers, melted provolone, and hot giardiniera packed into toasted hoagie rolls.
# Ingredients:
For the sausage and peppers
01 -
4 hot Italian sausage links, about 1 1/4 lb (565 g)
02 -
2 large bell peppers, red and green, sliced 1/2-inch thick
03 -
1 large yellow onion, sliced 1/2-inch thick
04 -
2 tablespoons olive oil
05 -
1 teaspoon Italian seasoning
06 -
1/2 teaspoon kosher salt
07 -
1/4 teaspoon black pepper
For the hoagies
08 -
4 sturdy hoagie rolls or French sandwich rolls, split
09 -
4 slices provolone cheese
10 -
1/2 cup (120 g) hot giardiniera, drained lightly
11 -
Optional chopped parsley for serving
# Instructions:
01 -
Place a rimmed sheet pan in the oven and heat to 475°F for at least 10 minutes while you prepare the vegetables.
02 -
Toss the sliced bell peppers and onion with olive oil, Italian seasoning, salt, and black pepper in a large bowl.
03 -
Carefully spread the vegetables on the hot pan and set the sausages on top. Roast for 12 minutes, then turn the sausages and stir the vegetables.
04 -
Roast 8-10 minutes more, until the vegetables are browned at the edges and the sausages reach 160°F in the center.
05 -
Switch the oven to broil. Place the split rolls on a baking sheet, add provolone, then tuck one sausage into each roll with peppers and onions around it.
06 -
Broil 1-3 minutes, just until the cheese melts and the rolls toast at the edges. Spoon hot giardiniera over each hoagie and serve right away.
# Good to know:
01 -
Best served immediately after broiling.
02 -
Use sweet Italian sausage for a milder sandwich.
03 -
Cook pork sausage to 160°F for food safety.