Italian Sausage, Pepper and Onion Sub

For my first post, I thought I’d share how I craft Italian Sausage, Pepper and Onion Subs. Growing up in NYC, this was one of the best things you could buy off the street vendors so this dish holds a special place in my heart! ❤

Ingredients:

6 Italian Sausages (I like mild – I’m a wuss when it comes to spicy food)

3 Large Green Peppers (you can add Red or Orange for a bit of color – I choose Green because they are usually cheaper)

3 Large Yellow Onions

4 – 6 Cloves of Garlic (more or less, depending on your preference – I like to repel Vampires)

18 Slices Provolone Cheese

2 Loaves Italian Bread (you can also use French Baguettes but I prefer a softer bread so I don’t destroy the roof of my mouth during consumption)

Instructions:

Add 1/4 inch of water to a large skillet. Add the sausages and bring to a boil over high heat.

Cover, reduce heat to low and allow to simmer for 10 – 12 minutes.

While the sausage is simmering away, time to chop your veggies. Cut the peppers in half lengthwise, remove the core, seeds and inside ‘lining’. Slice into thin strips.

Next, the onions. Oh, how I hate slicing onions. I’ve tried every trick in the book to prevent the tears from flowing (putting the onions in the freezer for 20 mins before slicing, wearing goggles, a gas mask, etc.) but it is a lost cause.

Ladies – this is one of the few things men are good for so you don’t mess up your make-up. But if you don’t have a man around and know you will be making a meal involving onions, slice them up first thing in the morning before the mascara goes on and store in a ziploc bag in the fridge until you are ready to use.

Cut the onions in half length wise, remove the outer layer of ‘paper’ and slice into thin, half-moon like strips.

Don’t worry about separating the onions into individual strips, as this will make you cry more. They’ll spread apart as you cook ’em.

Vampire repellent is next. With a large slicing knife (machete types work best!), crush about 6 cloves garlic with the flat part. Peel off the outer layer of ‘paper’ and coarsely chop.

Yay, veggies are done!

Next, break out a large saucepan, add about 1 Tbsp EVOO to the pan and set over medium-high heat. Since the peppers are a bit more hearty, I add them first. Let them cook for about 5 mins, stirring occasionally. Add the onions and allow to cook about 20 – 25 mins, stirring occasionally, until the veggies are tender and the onions nice and caramelized. Add the garlic and allow to cook about 1 – 2 more minutes until fragrant.

Amazing how much the veggies reduced down! But I assure you they will be delicious – look at that caramelization!

Okay, back to the sausage (hopefully you didn’t forget about them while the veggies were cooking!).

After the 12 minutes of steaming are up, the sausages are pretty much cooked through. But now you’ll want to add that nice brown color to them. Strain off any remaining water you may have and set the pan back on the stove over medium heat. I tend to smoke up my apartment at this stage so you’ll definitely want to turn on your overhead oven fan! Cook for 5 mins, turning often, until sausages are browned to your liking.

Time to get the vessel for the subs ready! Cut your two loaves of Italian Bread into 6 pieces (3 per loaf). I like to ‘core’ out my bread so it makes a better holder for all the yummy goodness inside. And my dog appreciates the leftovers :-).

Toughening up the bread a bit will ensure it won’t fall apart during consumption so I like to toast if for a few minutes. Put the bread on a sheet pan, stick it in the oven and turn your oven on to 350 degrees. When the oven is done preheating, your bread will be nice and toasty! Remove from oven, place 3 slices of Provolone cheese on one side, and stick it back in, cooking for an additional 3 mins until the cheese is all melty. Remove from oven and set on your dinner plate.

Final assembly time! Take one sausage, place on top of your melty cheese, and pile on the fixins! I’m a huge fan of the caramelized veggies so I like to add a lot.