These Italian sausage sandwiches have become somewhat of a tradition in our house around New Year’s and the Superbowl. I make a nice big batch of them and let them slow cook either on the stove or in a slow cooker, ready to eat at any time. Perfect eats for watching football games, specially college bowl games. Spicy sausage with a flavorful tomato sauce loaded with peppers, onions, and mushrooms. All topped (of course) with ooey-gooey cheese.
I’m not sure I’ve ever made my Italian sausage sandwiches exactly the same way each year. Sometimes I go the spicy route, sometimes I use sweet sausages. Sometimes I add more bell peppers, sometimes I just add more mushrooms. It just kind of depends on how I feel that day. If you don’t mind spicy, add more red pepper flake and a good amount of hot sauce.
Also try my other version of Italian sausage sandwiches, all fantastic:version 1.0 and version 2.0.
Italian Sausage Sandwiches Version 3.0
Servings 10 sandwiches
- 4 cups pizza sauce
- 2 cups tomato sauce
- Vegetable oil
- 10 hot Italian sausages in casings
- 1 large green bell pepper sliced
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large orange bell pepper sliced
- 2 medium sweet onions sliced
- 8 ounces fresh mushrooms sliced
- 1 tablespoon minced garlic
- Kosher salt and freshly ground black pepper to taste
- 2 teaspoons Italian seasoning
- 1 tablespoon more or less, to taste red pepper flake
- 2 loaves French bread
- 2 cups Mozzarella cheese shredded
Place the pizza and tomato sauces into a large pot over medium heat.
In a large Dutch oven, heat a splash or two of oil over medium-high heat. Working in batches, add the sausages, browning on all sides. Transfer browned sausages to the pot of sauce.
Add more oil to the Dutch oven and add all of the vegetables. Saute until just starting to get soft, then transfer to the pot of sauce along with the sausages.
Season with salt and pepper, Italian seasoning and red pepper flake.
Cover, reduce heat to medium-low and simmer for 5-6 hours, stirring occasionally.
Slice the bread in half. I prefer to do this by cutting a 'V' down the top of the bread, making a trench for the sausages and sauce. I find that the bread doesn't split so easily this way. I also remove some of the bread inside just to make more room for the great toppings.
Cut bread into lengths a tad shorter than the sausages.
Add meat and top with sauce and a little bit of the vegetables.
Top with cheese and place on a sheet pan under the oven broiler just long enough to melt the cheese.
Yes! Give me a pizza hot dog any day and I’m a happy guy! Great sauce and ooey-gooey cheese with a little basil. What is there not to like? I approach these dogs exactly like I would a pizza crust. I can put the same toppings on my hot dog as I can on my pizza. Onions, mushrooms, pepperoncinis, it doesn’t matter what!
I make a big batch of marinara sauce in our slow cooker and keep some on hand in the freezer for easy meals like these hot dogs. Just warm the sauce a bit and spoon it over a cooked dog. This is also a great way to use up those last few tablespoons of jarred pizza sauce that we always end up with.
Also try my salsa dogs.
Pizza Hot Dogs
Servings 2 servings
- 2 beef hot dogs or substitute halved Italian sausages for even more pizza flavor
- 2 hot dog buns
- 1/4 cup marinara sauce I used our slow cooker sauce
- 4 slices of fresh mozzarella cheese
- Pinch of fresh basil chopped or substitute a bit of dried
Cook dogs and warm buns as desired.
Place dogs on buns and top with sauce and cheese.
Place under broiler just long enough to start melting the cheese.
Sprinkle with basil and serve.
When I first saw these bacon biscuit pull-aparts on the Picky Palate, I thought, “These have to be illegal in most states. They look just too good.”. They have everything that is yummy in them: biscuits, cheese and bacon with warmed maple syrup on top. These biscuits are perfect for breakfast, or as a side for dinner.
The result is soft, cheesy gooey yummyness. The bacon biscuit pull-aparts were just as good left over as they were the evening I made them.
I love making pull-apart breads. Try my pumpkin version. It’s perfect for fall. Actually, it’d be great for breakfast too!
Bacon Biscuit Pull-Aparts
Use a 8"-9" cast iron skillet for best results. You can use an 8" skillet too, but you'll have to use one less biscuit (trust me on this).
- 5 slices thick-cut bacon or 1/4th of a breakfast sausage roll
- 1 tablespoon unsalted butter melted
- One tube biscuit dough
- 6 thin slices fresh mozzarella
- 1 cup Sharp cheddar cheese shredded
- Real maple syrup warmed (for serving)
Preheat oven to 350 F.
Cook bacon (or sausage) and let drain on a paper towel.
Brush butter around the inside of a 9" cast iron skillet.
Place biscuits in skillet. You'll want to pack them in much like dinner rolls.
Top with mozzarella, the bacon (or sausage) and cheddar.
Bake for 15-20 minutes.
Serve topped with warm maple syrup.
This is the easiest way to make a big ole loaf of yummy, cheesy garlic bread. Every slice is loaded with butter and cheese goodness. You can make these loaves ahead of time and bake them later. You can cut them thick, or you can cut them thin. If you end up cutting them real thin you might have to double or triple the ingredients for the ‘toppings’.
You can kick up this cheesy garlic bread by substituting pepper jack cheese and adding a few pickled jalapeno slices. I sometimes make this using a baguette for smaller, almost crouton-sized slices of cheese bread.
Also try my gotta-have-it garlic bread.
Cheesy Garlic Bread
- 1 loaf French bread
- 4 ounces Mozzarella cheese sliced thin
- 4 tablespoons butter
- 1/2 teaspoon garlic powder or more, to taste
- 1/2 teaspoon dried parsley
Preheat oven to 350 F.
Make vertical cuts in the bread every inch or so, cutting to within 1/2" of the bottom of the loaf but not all the way through.
Transfer bread to a large piece of aluminum foil.
Insert cheese slices into the cuts in the bread.
Melt the butter. Stir in the garlic powder and parsley. Brush over the bread and into the slits.
Wrap up the bread in the foil and transfer to the oven.
Bake 15 minutes.
Open foil and bake another 5 minutes until crispy.
Serve sliced or whole and let your guests pull it apart.