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Italian Sub Sandwiches

I serve these sandwiches for a special party treat. The red and green peppers add color along with flavor. — Judy Long, Effingham, Illinois
  • Total Time
    Prep: 15 min. Cook: 40 min.
  • Makes
    8 servings

Ingredients

  • 1-1/2 pounds Italian sausage links, cut into 1/2-inch pieces
  • 2 medium red onions, thinly sliced
  • 2 medium sweet red peppers, thinly sliced
  • 2 medium green peppers, thinly sliced
  • 1 garlic clove, minced
  • 3 medium tomatoes, chopped
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 8 submarine sandwich buns (about 10 inches), split

Directions

  • In a large cast-iron or other heavy skillet, cook sausage over medium heat just until no longer pink; drain. Add the onions, peppers and garlic. Cover and cook for until vegetables are tender, about 25 minutes, stirring occasionally. Add tomatoes and oregano. Cover and simmer until tomatoes are cooked, 5-6 minutes. Season with salt and pepper.
  • Meanwhile, hollow out bottom of each roll, leaving a 1/2-in. shell. (Discard removed bread or save for another use.) Toast rolls. Fill with sausage mixture.
    Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts
1 sandwich: 442 calories, 24g fat (7g saturated fat), 46mg cholesterol, 843mg sodium, 42g carbohydrate (7g sugars, 4g fiber), 17g protein.

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