Pescatarian Italian Sausage Sandwich
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Learn more →Ingredients
4 servings
- 4 italian sausage links (about 1 ¼ lb), sweet or hot
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 2 tbsp olive oil
- 2 medium bell peppers (any color), thinly sliced
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- ½ cup marinara sauce
- salt and pepper, to taste
- 4 hoagie rolls, split
- 4 slices provolone cheese
Instructions
- 1
Heat 1 tbsp of the olive oil in a large skillet over medium heat. Add the sausage links and cook, turning occasionally with tongs, until browned on all sides and cooked through to an internal temperature of 160°F (71°C), about 15–18 minutes. Transfer to a cutting board and let rest for 3 minutes, then slice each link on the bias into 3–4 pieces.
- 2
Pour off all but a thin film of fat from the skillet and return it to medium-high heat. Add the remaining 1 tbsp olive oil, then add the onion and bell peppers. Cook, stirring occasionally, until softened and beginning to char at the edges, about 8–10 minutes.
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