Get ready to elevate your sandwich game! Italian sausage sandwiches are the ultimate comfort food, perfect for quick weeknight dinners or weekend feasts. From classic hoagies to creative twists, we’ve gathered 23 mouthwatering recipes that will inspire your next meal. Let’s dive into these delicious creations that bring a taste of Italy right to your kitchen.
Classic Italian Sausage and Peppers Sandwich
H
Ingredients
– 1 lb Italian sausage links
– 2 large bell peppers, sliced
– 1 large onion, sliced
– 2 tbsp olive oil
– 4 hoagie rolls
– 1/2 cup marinara sauce
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium heat (350°F).
2. Add 1 lb Italian sausage links and cook for 5-6 minutes per side until browned.
3. Remove sausages from skillet and set aside on a plate.
4. Add sliced bell peppers and onion to the same skillet.
5. Sauté vegetables for 8-10 minutes until softened and slightly caramelized.
6. Season with 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.
7. Return sausages to the skillet with the vegetables.
8. Pour 1/2 cup marinara sauce over the sausage and pepper mixture.
9. Reduce heat to low, cover, and simmer for 15 minutes until sausages are cooked through.
10. Slice hoagie rolls lengthwise without cutting all the way through.
11. Toast the rolls in a 350°F oven for 3-4 minutes until lightly crisp.
12. Spoon the sausage and pepper mixture evenly into each toasted roll.
13. Serve immediately while hot.
Mouthwatering and satisfying, this sandwich features juicy sausages with tender, sweet peppers and onions in a rich marinara sauce, all nestled in a crisp hoagie roll. For a creative twist, top with melted provolone cheese or serve with a side of garlic parmesan fries for a complete meal.
Grilled Italian Sausage with Herb Focaccia
A perfectly grilled Italian sausage paired with homemade herb focaccia makes for an unforgettable meal that’s easier than you might think. Let’s walk through each step together to create this delicious combination from scratch. You’ll be amazed at how simple techniques yield restaurant-quality results right in your own kitchen.
Ingredients
– 1 pound Italian sausage links
– 4 cups all-purpose flour
– 2 teaspoons active dry yeast
– 1 1/2 cups warm water (110°F)
– 1/4 cup olive oil
– 2 teaspoons kosher salt
– 2 tablespoons fresh rosemary
– 2 tablespoons fresh thyme
Instructions
1. Combine 1 1/2 cups warm water (110°F) and 2 teaspoons active dry yeast in a large bowl, letting it sit for 5 minutes until foamy.
2. Tip: Test water temperature with a thermometer to ensure proper yeast activation without killing it.
3. Add 4 cups all-purpose flour, 1/4 cup olive oil, and 2 teaspoons kosher salt to the yeast mixture, stirring until a shaggy dough forms.
4. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
5. Place the dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
6. Punch down the dough and press it into a greased 9×13 inch baking pan.
7. Dimple the dough surface with your fingers and sprinkle 2 tablespoons fresh rosemary and 2 tablespoons fresh thyme evenly over the top.
8. Cover and let rise for 30 minutes while preheating your grill to medium-high heat (400°F).
9. Place 1 pound Italian sausage links on the grill grates, closing the lid and cooking for 5 minutes.
10. Flip the sausages using tongs and grill for another 5 minutes until internal temperature reaches 160°F.
11. Tip: Avoid piercing the sausages while flipping to retain juices and prevent flare-ups.
12. Transfer the focaccia to a 425°F oven and bake for 20 minutes until golden brown.
13. Tip: Check for doneness by tapping the bottom – it should sound hollow when fully baked.
14. Remove both the sausages and focaccia from heat and let rest for 5 minutes before serving.
15. Slice the focaccia into squares and serve alongside the grilled sausages.
Your focaccia will have a crisp golden crust with a soft, airy interior that soaks up the sausage juices beautifully. The herbal fragrance from the rosemary and thyme complements the savory, slightly spicy sausage perfectly. For a creative twist, slice the focaccia horizontally and make sandwiches with the grilled sausages, adding some roasted peppers or caramelized onions.
Spicy Italian Sausage and Mozzarella Hoagie
H
ave you ever craved that perfect sandwich that combines spicy, savory flavors with melty cheese in every bite? This Spicy Italian Sausage and Mozzarella Hoagie delivers exactly that with a methodical approach that ensures success even for beginners. Let’s walk through each step together to create this crowd-pleasing sandwich.
Ingredients
– 4 hoagie rolls
– 1 lb spicy Italian sausage
– 1 tbsp olive oil
– 1 large onion, thinly sliced
– 1 large bell pepper, thinly sliced
– 2 cloves garlic, minced
– 8 oz mozzarella cheese, shredded
– 1/4 cup marinara sauce
Instructions
1. Preheat your oven to 375°F to warm the hoagie rolls later.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Remove sausage from casings and add to the skillet, breaking it into small pieces with a spatula.
4. Cook sausage for 6-8 minutes, stirring occasionally, until browned and cooked through.
5. Tip: Use a wooden spatula to break the sausage evenly for consistent browning.
6. Transfer cooked sausage to a plate, leaving drippings in the skillet.
7. Add sliced onion and bell pepper to the same skillet, cooking over medium heat.
8. Sauté vegetables for 5-7 minutes until softened and lightly caramelized.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Return sausage to the skillet, stirring to combine with vegetables.
11. Slice hoagie rolls lengthwise without cutting all the way through.
12. Place rolls on a baking sheet and warm in the preheated oven for 3-4 minutes.
13. Tip: Warming the rolls prevents them from becoming soggy when filled.
14. Spread 1 tbsp marinara sauce on the bottom half of each warmed roll.
15. Evenly divide the sausage and vegetable mixture among the rolls.
16. Top each sandwich with 2 oz shredded mozzarella cheese.
17. Return sandwiches to the oven and bake at 375°F for 5-7 minutes until cheese is melted and bubbly.
18. Tip: For extra crispiness, broil for 1-2 minutes at the end, watching closely to avoid burning.
19. Remove from oven and let cool for 2 minutes before serving.
M
elting mozzarella blankets the spicy sausage and sweet peppers, creating a satisfying contrast between the crisp roll and tender filling. Serve these hoagies with a side of pickles or a simple salad to cut through the richness, making it a complete meal that’s perfect for game days or casual dinners.
Italian Sausage Sub with Sun-Dried Tomato Pesto
Diving into a hearty Italian sausage sub with sun-dried tomato pesto brings together robust flavors in a satisfying handheld meal. This recipe guides you through creating a delicious sandwich that’s perfect for lunch or a casual dinner, using simple steps and accessible ingredients. Let’s get started with the ingredients and method to make this crowd-pleaser.
Ingredients
– 4 Italian sausage links
– 4 sub rolls
– 1/2 cup sun-dried tomatoes in oil
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic
– 1/4 cup olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded mozzarella cheese
– 1/2 cup sliced bell peppers
– 1/2 cup sliced onions
Instructions
1. Preheat a skillet over medium heat and add the Italian sausage links.
2. Cook the sausages for 5-7 minutes, turning occasionally, until browned and cooked through to an internal temperature of 160°F.
3. Tip: Use a meat thermometer to ensure the sausages are fully cooked for safety.
4. While the sausages cook, combine the sun-dried tomatoes, grated Parmesan cheese, garlic cloves, olive oil, salt, and black pepper in a food processor.
5. Pulse the mixture for 30-45 seconds until it forms a smooth pesto.
6. Remove the cooked sausages from the skillet and set them aside on a plate.
7. In the same skillet, add the sliced bell peppers and onions, cooking for 4-5 minutes until softened.
8. Tip: Sauté the vegetables in the sausage drippings for extra flavor without adding more oil.
9. Slice the sub rolls lengthwise, being careful not to cut all the way through.
10. Spread 2 tablespoons of the sun-dried tomato pesto evenly on the inside of each roll.
11. Place one cooked sausage into each prepared roll.
12. Top the sausages with the cooked bell peppers and onions.
13. Sprinkle 1/4 cup of shredded mozzarella cheese over the vegetables in each roll.
14. Place the assembled subs on a baking sheet and broil in the oven for 2-3 minutes until the cheese is melted and bubbly.
15. Tip: Watch closely during broiling to prevent burning, as it happens quickly.
16. Remove the subs from the oven and let them cool for 1-2 minutes before serving.
This sub boasts a juicy, savory sausage paired with the tangy richness of sun-dried tomato pesto, all complemented by melted cheese and crisp vegetables. Try serving it with a side of potato chips or a fresh salad for a complete meal that’s sure to impress.
Balsamic-Glazed Italian Sausage and Veggie Sandwich
Deliciously savory and satisfying, this sandwich combines the robust flavors of Italian sausage with sweet, caramelized vegetables, all brought together by a tangy balsamic glaze. During the autumn months, it’s the perfect hearty meal to warm you up after a long day. Follow these steps carefully for a restaurant-quality result right in your own kitchen.
Ingredients
– 4 Italian sausage links
– 1 red bell pepper
– 1 yellow onion
– 1/4 cup balsamic vinegar
– 2 tbsp olive oil
– 4 hoagie rolls
– 4 slices provolone cheese
Instructions
1. Preheat your oven to 400°F.
2. Slice the red bell pepper and yellow onion into 1/4-inch strips.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add the Italian sausage links to the skillet and cook for 5 minutes per side until browned.
5. Remove the sausages from the skillet and set aside on a plate.
6. Add the sliced bell pepper and onion to the same skillet.
7. Cook the vegetables for 8-10 minutes, stirring occasionally, until softened and slightly caramelized.
8. Tip: Don’t overcrowd the skillet to ensure even browning of the vegetables.
9. Return the sausages to the skillet with the vegetables.
10. Pour 1/4 cup balsamic vinegar over the sausage and vegetable mixture.
11. Simmer for 3-4 minutes until the balsamic vinegar reduces to a thick glaze, coating everything evenly.
12. Tip: Use a wooden spoon to scrape any browned bits from the bottom of the skillet for extra flavor.
13. Split the hoagie rolls lengthwise without cutting all the way through.
14. Place the sausage and vegetable mixture into each hoagie roll.
15. Top each sandwich with 1 slice of provolone cheese.
16. Place the assembled sandwiches on a baking sheet.
17. Bake at 400°F for 5 minutes until the cheese is melted and the rolls are lightly toasted.
18. Tip: For extra crunch, toast the rolls lightly before assembling if you prefer a firmer texture.
Warm from the oven, the sandwich offers a wonderful contrast of textures: the crisp-tender vegetables, juicy sausage, and melted cheese against the soft, slightly toasted roll. The balsamic glaze adds a sweet-tart complexity that balances the richness of the sausage. Serve it with a side of crispy potato chips or a simple green salad for a complete, comforting meal.
Italian Sausage and Provolone Melt
Haven’t you been searching for that perfect sandwich that combines savory Italian flavors with gooey melted cheese? This Italian Sausage and Provolone Melt delivers exactly that, using simple ingredients and straightforward techniques. Let’s walk through each step together to create this comforting classic.
Ingredients
– 1 pound Italian sausage
– 1 tablespoon olive oil
– 4 slices provolone cheese
– 4 slices sourdough bread
– 2 tablespoons butter
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until it shimmers.
2. Remove Italian sausage from casing and crumble into the hot skillet.
3. Cook sausage for 8-10 minutes, breaking it into small pieces with a spatula, until no pink remains and it reaches 165°F internally.
4. Tip: Drain excess grease from the skillet using a slotted spoon for a less greasy result.
5. Butter one side of each sourdough bread slice with ½ tablespoon butter per slice.
6. Place two bread slices buttered-side down in a clean skillet over medium-low heat.
7. Divide cooked sausage evenly between the two bread slices in the skillet.
8. Top each with two slices of provolone cheese.
9. Place remaining bread slices on top, buttered-side up.
10. Cook for 4-5 minutes until the bottom bread is golden brown and crisp.
11. Tip: Press down gently with a spatula to help the cheese melt evenly.
12. Carefully flip each sandwich using a wide spatula.
13. Cook for another 3-4 minutes until the second side is golden brown and cheese is fully melted.
14. Tip: Cover the skillet with a lid for the last minute to ensure the cheese melts completely without burning the bread.
15. Remove sandwiches from heat and let rest for 2 minutes before slicing.
Really, the combination of the crispy, buttery sourdough with the savory sausage and stretchy provolone creates an irresistible texture contrast. Serve it with a side of marinara sauce for dipping to enhance the Italian flavors, or pair it with a simple salad for a complete meal that satisfies every time.
Open-Faced Italian Sausage Crostini
Many home cooks find appetizers intimidating, but this open-faced Italian sausage crostini simplifies entertaining with its straightforward preparation and bold flavors. Mastering this dish requires just a few quality ingredients and careful attention to timing for perfect results every time.
Ingredients
– 1 loaf Italian bread
– 1 lb Italian sausage
– 2 tbsp olive oil
– 2 cloves garlic
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 2 tbsp chopped fresh basil
Instructions
1. Preheat your oven to 375°F to ensure even cooking of the crostini.
2. Slice the Italian bread into ½-inch thick slices using a serrated knife for clean cuts.
3. Arrange the bread slices in a single layer on a baking sheet.
4. Brush both sides of each bread slice lightly with 1 tablespoon of olive oil.
5. Bake the bread slices for 8-10 minutes until golden brown and crisp.
6. Remove the bread from the oven and rub each slice with cut garlic cloves while still warm.
7. Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat.
8. Remove the Italian sausage from its casing and crumble it into the hot skillet.
9. Cook the sausage for 6-8 minutes, breaking it into small pieces with a wooden spoon, until no pink remains.
10. Drain any excess grease from the cooked sausage using a slotted spoon.
11. Spread 1 tablespoon of marinara sauce evenly over each toasted bread slice.
12. Top each sauced bread slice with a generous portion of cooked Italian sausage.
13. Sprinkle 2 tablespoons of shredded mozzarella cheese over the sausage on each crostini.
14. Return the assembled crostini to the oven and bake for 5-7 minutes until the cheese is melted and bubbly.
15. Remove the crostini from the oven and immediately garnish with chopped fresh basil.
16. Let the crostini rest for 2 minutes before serving to allow the flavors to meld.
These crostini offer a satisfying contrast between the crisp bread base and the savory, cheesy topping. The Italian sausage provides a robust flavor that pairs wonderfully with the bright marinara and fresh basil. Try serving them alongside a simple arugula salad for a complete appetizer or light meal that will impress your guests with minimal effort.
Italian Sausage and Spinach Flatbread Sandwich
Many home cooks overlook how simple it is to create restaurant-quality flatbread sandwiches at home, but with careful attention to technique, you’ll master this satisfying meal. Making Italian sausage and spinach flatbread sandwich requires just a few key steps that build layers of flavor, starting with properly cooked sausage and ending with a perfectly melted cheese finish. Follow each instruction precisely for the best results, and don’t rush the process—good cooking takes patience.
Ingredients
– 1 lb Italian sausage
– 1 tbsp olive oil
– 2 cups fresh spinach
– 1/2 cup marinara sauce
– 4 flatbreads
– 1 cup shredded mozzarella cheese
Instructions
1. Preheat your oven to 375°F to ensure it reaches the correct temperature for baking.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat for 2 minutes until shimmering.
3. Add 1 pound of Italian sausage to the skillet, breaking it into small pieces with a spatula.
4. Cook the sausage for 8-10 minutes, stirring occasionally, until it reaches an internal temperature of 160°F and is no longer pink.
5. Tip: Render the sausage fat fully by pressing down with your spatula—this adds richness and prevents greasiness.
6. Add 2 cups of fresh spinach to the skillet and cook for 2 minutes until wilted.
7. Remove the skillet from the heat and drain any excess liquid to keep your sandwich from becoming soggy.
8. Lay 4 flatbreads on a baking sheet and spread 2 tablespoons of marinara sauce evenly on each.
9. Divide the sausage and spinach mixture evenly among the flatbreads, spreading it over the sauce.
10. Sprinkle 1/4 cup of shredded mozzarella cheese over each flatbread.
11. Tip: For extra crispiness, lightly brush the edges of the flatbread with olive oil before baking.
12. Bake in the preheated oven for 10-12 minutes until the cheese is fully melted and bubbly.
13. Remove from the oven and let cool for 3 minutes to set the ingredients.
14. Tip: Use a pizza cutter to slice each flatbread in half for easier handling and serving.
15. Fold each half gently to form a sandwich, pressing lightly to hold the shape.
What makes this sandwich stand out is the contrast between the crispy flatbread exterior and the juicy, savory filling, with the melted mozzarella tying everything together. For a creative twist, serve it with a side of warm marinara sauce for dipping, or add a sprinkle of red pepper flakes before folding to introduce a subtle heat that complements the Italian sausage beautifully.
Roasted Garlic and Italian Sausage Panini
Zesty and satisfying, this panini combines rich Italian sausage with mellow roasted garlic for a comforting sandwich that’s perfect for lunch or a quick dinner. Follow these steps carefully to build layers of flavor and achieve a crisp, golden exterior. Let’s get started with the ingredients you’ll need.
Ingredients
– 4 cloves garlic
– 2 Italian sausage links
– 2 ciabatta rolls
– 2 tbsp olive oil
– 1/2 cup mozzarella cheese, shredded
– 1/4 cup roasted red peppers, sliced
Instructions
1. Preheat your oven to 400°F.
2. Place 4 cloves of garlic on a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly to form a packet.
3. Roast the garlic packet in the preheated oven for 20 minutes, or until the cloves are soft and golden brown.
4. While the garlic roasts, heat a skillet over medium heat and cook 2 Italian sausage links for 8-10 minutes, turning occasionally, until browned and cooked through with an internal temperature of 160°F.
5. Remove the sausages from the skillet and slice them into 1/2-inch pieces.
6. Slice 2 ciabatta rolls in half horizontally.
7. Squeeze the roasted garlic cloves from their skins and spread them evenly onto the cut sides of the ciabatta rolls.
8. Layer the sliced sausage, 1/2 cup shredded mozzarella cheese, and 1/4 cup sliced roasted red peppers on the bottom halves of the rolls.
9. Place the top halves of the rolls on the fillings to form sandwiches.
10. Brush the outside of the sandwiches with the remaining 1 tablespoon of olive oil.
11. Heat a panini press or a skillet over medium heat and cook the sandwiches for 4-5 minutes, pressing down gently, until the bread is crisp and golden and the cheese is melted.
12. Remove the panini from the press, let them rest for 1 minute, then slice in half diagonally.
Lusciously crisp on the outside with a gooey, savory interior, this panini offers a robust blend of garlic and sausage flavors. Serve it warm with a side of marinara sauce for dipping or alongside a simple green salad to balance the richness.
Italian Sausage and Sautéed Mushroom Grinder
Perfect for a cozy weeknight dinner, this Italian sausage and sautéed mushroom grinder combines savory flavors with a satisfying crunch. Preparing this sandwich is straightforward and rewarding, even for those new to cooking.
Ingredients
– 1 lb Italian sausage
– 2 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1/4 cup red wine
– 4 hoagie rolls
– 4 slices provolone cheese
– 2 tbsp butter, softened
Instructions
1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the Italian sausage, breaking it into crumbles with a spatula, and cook until browned and no longer pink, 8-10 minutes, stirring occasionally.
3. Transfer the cooked sausage to a plate lined with paper towels to drain excess grease.
4. In the same skillet, add the remaining 1 tablespoon of olive oil and heat over medium heat.
5. Add the sliced onions and cook, stirring frequently, until softened and translucent, about 5 minutes.
6. Add the sliced mushrooms and cook until they release their moisture and begin to brown, 6-8 minutes, stirring occasionally.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Pour in the red wine, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
9. Cook until the wine has mostly evaporated, about 2 minutes, then return the sausage to the skillet and stir to combine.
10. Preheat your oven’s broiler to 500°F and arrange a rack in the upper third position.
11. Split the hoagie rolls lengthwise without cutting all the way through and spread the softened butter evenly on the inside surfaces.
12. Toast the rolls under the broiler for 1-2 minutes until lightly golden, watching closely to prevent burning.
13. Divide the sausage and mushroom mixture evenly among the toasted rolls.
14. Top each sandwich with a slice of provolone cheese and return to the broiler for 1-2 minutes until the cheese is melted and bubbly.
15. Remove from the oven and let cool for 2 minutes before serving. Enjoy the contrast of the crispy, buttery roll with the juicy, savory filling—this grinder pairs wonderfully with a simple side salad or crispy potato chips for a complete meal.
Caprese Italian Sausage Ciabatta
Savor the perfect fusion of Italian flavors with this Caprese Italian Sausage Ciabatta, combining juicy sausage, fresh mozzarella, and vibrant tomatoes for a satisfying meal that’s easy to make at home. Simply follow these methodical steps to create a restaurant-quality sandwich in your own kitchen, ideal for beginners looking to build confidence with straightforward techniques.
Ingredients
– 4 Italian sausage links
– 1 ciabatta loaf
– 8 oz fresh mozzarella cheese
– 2 large tomatoes
– 2 tbsp olive oil
– 1/4 cup basil leaves
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F to ensure it reaches the correct temperature for toasting.
2. Slice the ciabatta loaf in half horizontally to create a top and bottom piece for the sandwich.
3. Brush both cut sides of the ciabatta with 1 tablespoon of olive oil to promote even browning.
4. Place the ciabatta halves on a baking sheet and bake for 5 minutes until lightly toasted.
5. While the ciabatta toasts, heat a skillet over medium-high heat and add the remaining 1 tablespoon of olive oil.
6. Cook the Italian sausage links for 8-10 minutes, turning occasionally, until they reach an internal temperature of 160°F and are browned on all sides.
7. Remove the sausages from the skillet and let them rest for 2 minutes before slicing into 1/2-inch pieces.
8. Slice the fresh mozzarella cheese into 1/4-inch thick rounds for even melting.
9. Cut the tomatoes into 1/4-inch thick slices and pat them dry with a paper towel to prevent sogginess.
10. Arrange the sliced mozzarella on the bottom half of the toasted ciabatta.
11. Top the mozzarella with the tomato slices and sprinkle evenly with salt and black pepper.
12. Place the sliced sausage pieces over the tomatoes in a single layer.
13. Add the basil leaves on top of the sausage for a fresh, aromatic layer.
14. Cover with the top half of the ciabatta and press down gently to compact the ingredients.
15. Return the assembled sandwich to the baking sheet and bake for 3-5 minutes until the cheese is melted and the ciabatta is crispy.
16. Remove from the oven and let it cool for 1 minute before slicing into portions.
Vibrant and satisfying, this sandwich boasts a crispy ciabatta exterior that gives way to a juicy, melted interior with the savory punch of sausage and the freshness of tomatoes and basil. Serve it warm alongside a simple salad for a complete meal, or slice it into smaller pieces for a delightful appetizer at gatherings.
Italian Sausage with Basil and Parmesan Roll
Venturing into homemade Italian cuisine doesn’t have to be intimidating, especially with this straightforward recipe for savory sausage rolls. We’ll walk through each step methodically to ensure perfect results every time, focusing on proper technique and timing. Let’s begin with gathering our ingredients and preheating the oven.
Ingredients
– 1 lb Italian sausage
– 1/4 cup fresh basil
– 1/2 cup grated Parmesan cheese
– 1 sheet puff pastry
– 1 egg
– 2 tbsp water
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Roll out the puff pastry sheet on a lightly floured surface to a 12×9 inch rectangle.
3. Evenly spread the Italian sausage over the pastry, leaving a 1-inch border on all sides.
4. Sprinkle the grated Parmesan cheese over the sausage layer.
5. Chop the fresh basil and distribute it evenly over the cheese.
6. Tip: Chill the pastry for 10 minutes if it becomes too soft to handle easily.
7. Starting from the long edge, tightly roll the pastry into a log shape.
8. Seal the edge by pressing firmly and pinching the dough together.
9. Place the roll seam-side down on the prepared baking sheet.
10. Whisk together the egg and water to create an egg wash.
11. Brush the entire surface of the roll with the egg wash using a pastry brush.
12. Tip: The egg wash will give your roll a beautiful golden brown color when baked.
13. Using a sharp knife, make shallow diagonal cuts across the top of the roll every 2 inches.
14. Bake in the preheated oven for 25-30 minutes until golden brown and the internal temperature reaches 165°F.
15. Tip: Let the roll rest for 5 minutes before slicing to allow the juices to redistribute.
16. Slice along the pre-made cuts and serve immediately.
Layers of flaky pastry give way to juicy, well-seasoned sausage with the fresh herbaceous notes of basil shining through. The Parmesan adds a salty, nutty complexity that balances the richness perfectly. For a complete meal, serve alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Italian Sausage and Arugula Baguette
Often overlooked in the world of quick meals, this sandwich combines savory Italian sausage with peppery arugula for a satisfying bite. Our methodical approach ensures even beginners can achieve perfect results every time. Let’s walk through each step together to create this delicious baguette.
Ingredients
– 4 Italian sausage links
– 1 French baguette
– 2 cups arugula
– 1 tbsp olive oil
– 2 tbsp mayonnaise
– 1 tsp red pepper flakes
– 4 slices provolone cheese
Instructions
1. Preheat your oven to 375°F (190°C) to ensure even cooking of the sausages.
2. Place 4 Italian sausage links on a baking sheet lined with parchment paper.
3. Bake the sausages for 20 minutes, turning them halfway through for even browning.
4. While sausages bake, slice 1 French baguette lengthwise, creating a top and bottom half.
5. Lightly toast the baguette halves in the oven for 5 minutes at 375°F until crisp.
6. Spread 2 tablespoons mayonnaise evenly on the bottom half of the toasted baguette.
7. Arrange 4 slices provolone cheese over the mayonnaise-covered bread.
8. Remove sausages from oven when internal temperature reaches 160°F (71°C).
9. Place cooked sausages directly onto the cheese layer while still hot.
10. Drizzle 1 tablespoon olive oil over 2 cups arugula in a small bowl, tossing gently to coat.
11. Sprinkle 1 teaspoon red pepper flakes over the arugula for added spice.
12. Top the sausages with the dressed arugula mixture.
13. Close the sandwich with the top half of the baguette, pressing down gently.
14. Slice the assembled baguette into 4 equal portions using a serrated knife.
Just out of the oven, the baguette offers a satisfying crunch that contrasts beautifully with the juicy sausages and creamy cheese. The peppery arugula cuts through the richness while the red pepper flakes provide a subtle heat that builds with each bite. For a creative twist, serve these sandwiches warm with a side of marinara sauce for dipping, enhancing the Italian flavors throughout the meal.
Cheesy Italian Sausage and Onion Roll-Up
Now, let’s create a comforting and savory dish that’s perfect for weeknight dinners. This recipe combines the robust flavors of Italian sausage with melted cheese and sweet caramelized onions, all wrapped in a soft dough for a satisfying meal.
Ingredients
– 1 lb Italian sausage
– 1 large yellow onion
– 2 tbsp olive oil
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 package (13.8 oz) refrigerated pizza dough
– 1 egg
– 1 tbsp water
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat for 2 minutes.
3. Remove the casing from 1 pound of Italian sausage and crumble the meat into the skillet.
4. Cook the sausage for 8-10 minutes, breaking it into small pieces with a spatula until browned and no longer pink.
5. Tip: Drain excess grease from the skillet using a spoon to keep the roll-ups from becoming greasy.
6. Dice 1 large yellow onion into 1/4-inch pieces and add it to the skillet with the cooked sausage.
7. Sauté the onion and sausage mixture for 5-7 minutes until the onion is soft and translucent.
8. Remove the skillet from heat and let the mixture cool for 5 minutes to prevent the dough from becoming soggy.
9. Unroll 1 package of refrigerated pizza dough on a lightly floured surface into a 12×8-inch rectangle.
10. Spread the cooled sausage and onion mixture evenly over the dough, leaving a 1-inch border on all sides.
11. Sprinkle 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese over the sausage mixture.
12. Tip: For easier rolling, start from the longer edge and roll the dough tightly into a log, pinching the seam to seal.
13. Place the log seam-side down on the prepared baking sheet.
14. In a small bowl, whisk together 1 egg and 1 tablespoon of water to make an egg wash.
15. Brush the egg wash evenly over the top and sides of the dough log for a golden finish.
16. Tip: Use a sharp knife to score the top of the log with 3-4 shallow diagonal cuts to allow steam to escape during baking.
17. Bake in the preheated oven for 20-25 minutes until the crust is golden brown and the internal temperature reaches 165°F.
18. Let the roll-up rest on the baking sheet for 5 minutes before slicing into 1-inch thick pieces.
Flaky, golden crust gives way to a juicy filling where the savory Italian sausage melds beautifully with sweet caramelized onions and gooey cheeses. Serve these warm slices with a side of marinara sauce for dipping, or slice them thicker for a hearty main dish that pairs wonderfully with a simple green salad.
Italian Sausage and Roasted Bell Pepper Sandwich
Oven-roasted bell peppers and savory Italian sausage come together in this hearty sandwich that’s perfect for a quick weeknight dinner or a casual weekend lunch. Our methodical approach ensures even beginners can achieve delicious results with confidence, focusing on proper cooking techniques and timing for optimal flavor development.
Ingredients
– 4 Italian sausage links
– 2 large bell peppers (any color)
– 1 tablespoon olive oil
– 4 sandwich rolls
– 1/2 cup marinara sauce
– 4 slices provolone cheese
Instructions
1. Preheat your oven to 425°F to ensure proper roasting temperature for the peppers.
2. Cut the bell peppers into 1/2-inch wide strips, removing seeds and membranes completely.
3. Toss the pepper strips with 1 tablespoon olive oil on a baking sheet, spreading them in a single layer for even cooking.
4. Roast the peppers in the preheated oven for 20-25 minutes until they are tender and slightly charred at the edges.
5. While peppers roast, heat a skillet over medium heat and cook the Italian sausage links for 15-18 minutes, turning occasionally until browned and cooked through to an internal temperature of 160°F.
6. Remove sausages from skillet and slice them diagonally into 1/2-inch pieces.
7. Split the sandwich rolls and lightly toast them in the oven for 3-4 minutes until crisp.
8. Spread 2 tablespoons of marinara sauce on the bottom half of each toasted roll.
9. Arrange the sliced sausage evenly over the marinara sauce on all four rolls.
10. Top the sausage with the roasted bell pepper strips, distributing them equally.
11. Place 1 slice of provolone cheese over the peppers on each sandwich.
12. Return the assembled sandwiches to the oven for 2-3 minutes until the cheese is melted and bubbly.
13. Cover with the top halves of the rolls and serve immediately.
Each bite delivers a satisfying contrast between the crisp toasted roll, juicy sausage, sweet roasted peppers, and melted provolone. For a creative twist, try serving these open-faced with a fried egg on top or alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Garlic Butter Italian Sausage Toastie
Oven-fresh and irresistibly savory, this Garlic Butter Italian Sausage Toastie combines hearty flavors in a comforting sandwich. Perfect for a quick lunch or cozy dinner, it’s easy to make with simple ingredients. Follow these steps for a golden, melty result every time.
Ingredients
– 4 slices sourdough bread
– 2 tbsp unsalted butter
– 2 cloves garlic, minced
– 8 oz Italian sausage, casings removed
– 4 slices provolone cheese
– 1 tbsp olive oil
Instructions
1. Heat a skillet over medium heat and add 1 tbsp olive oil.
2. Add 8 oz Italian sausage to the skillet, breaking it into small pieces with a spatula.
3. Cook the sausage for 5-7 minutes, stirring occasionally, until browned and cooked through.
4. Remove the sausage from the skillet and set it aside on a plate.
5. In a small bowl, melt 2 tbsp unsalted butter in the microwave for 20 seconds at high power.
6. Stir 2 cloves minced garlic into the melted butter until well combined.
7. Brush the garlic butter mixture evenly onto one side of each of the 4 slices sourdough bread.
8. Place 2 slices of bread, buttered-side down, into the skillet over medium heat.
9. Top each bread slice with half of the cooked sausage and 2 slices provolone cheese.
10. Place the remaining 2 slices of bread on top, buttered-side up.
11. Cook the sandwiches for 3-4 minutes per side, pressing down gently with a spatula, until golden brown and crispy.
12. Remove the toasties from the skillet and let them rest for 1 minute before slicing.
Zesty and satisfying, this toastie boasts a crispy exterior with a gooey, savory filling that’s packed with garlic and sausage flavors. Serve it alongside a simple salad or with a side of marinara sauce for dipping to elevate the meal.
Mama’s Italian Sausage and Eggplant Sandwich
Finally, let’s create a comforting sandwich that combines savory Italian sausage with tender roasted eggplant. Follow these precise steps to build layers of flavor in this hearty meal, perfect for a satisfying lunch or dinner.
Ingredients
– 1 lb Italian sausage links
– 1 medium eggplant
– 2 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 slices provolone cheese
– 4 hoagie rolls
– 1 cup marinara sauce
Instructions
1. Preheat your oven to 400°F.
2. Slice the eggplant into 1/2-inch thick rounds.
3. Arrange the eggplant slices on a baking sheet in a single layer.
4. Brush both sides of the eggplant slices with 1 tablespoon of olive oil.
5. Sprinkle the eggplant with salt and black pepper.
6. Roast the eggplant in the preheated oven for 20 minutes, flipping halfway through, until golden brown and tender.
7. While the eggplant roasts, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat.
8. Add the Italian sausage links to the skillet.
9. Cook the sausage for 15 minutes, turning occasionally, until browned and cooked through with an internal temperature of 160°F.
10. Remove the sausage from the skillet and let it rest for 5 minutes before slicing into 1/2-inch pieces.
11. Warm the marinara sauce in a small saucepan over low heat for 5 minutes.
12. Slice the hoagie rolls lengthwise, leaving one edge intact.
13. Place the roasted eggplant slices on the bottom half of each roll.
14. Top the eggplant with the sliced sausage.
15. Spoon 1/4 cup of warm marinara sauce over the sausage on each sandwich.
16. Add one slice of provolone cheese on top of the sauce.
17. Close the sandwiches with the top half of the rolls.
Perfectly balanced, this sandwich offers a crispy yet soft texture from the roasted eggplant against the juicy, seasoned sausage. The melted provolone and warm marinara tie everything together with rich, Italian-inspired flavors—try serving it with a side of garlic roasted potatoes for a complete meal.
Conclusion
Lovely! These 23 Italian sausage sandwich recipes offer endless inspiration for easy, flavorful meals. We hope you found some new favorites to try in your kitchen. Don’t forget to share which recipe you loved most in the comments below and pin this roundup to your Pinterest boards for later!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
