These loaded Italian sausage sandwiches have become somewhat of a tradition in our house around New Year’s and the Super Bowl. 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.
My Superbowl Go-To Sandwich
I’m not sure I’ve ever made my loaded 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.
I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
- Makes Everything Simple : Just forget your bagged…
- Premium Material : All parts of the rotary cheese…
Also try my other version of Italian sausage sandwiches, all fantastic: my class version and the deluxe version.
Loaded Italian Sausage Sandwiches
Equipment
Ingredients
- 4 cups pizza sauce
- 2 cups tomato sauce
- vegetable oil
- 10 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 mushrooms sliced
- 1 tablespoon garlic minced
- kosher salt to taste
- ground black pepper to taste
- 2 teaspoons Italian seasoning
- 1 tablespoon dried red pepper flake more or less, to taste
- 2 loaves French bread
- 2 cups Mozzarella cheese shredded
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
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