Disclosure: This post is sponsored by Harris Teeter in conjunction with Blog Meets Brand. All opinions are 100% my own.
Kids and adults alike will love this cheesy sausage sandwich. It comes together quickly and is a perfect shortcut if you enjoy chicken or meatball subs but want something faster. Using pre-seasoned sausages means you can skip making and seasoning meatballs—less work, same great taste.
This sandwich brings back memories for me — I grew up in northern New Jersey where Italian food was everywhere. My family often took us out for Italian hot dogs and sausage sandwiches with caramelized onions, sautéed peppers, crisp fried potatoes, and the best rolls. Simple ingredients, big flavor. This recipe adapts that nostalgic flavor for an easy crowd-pleaser. You can simmer the sausages on low until tender, making it a great choice for game day or casual dinners.
For an affordable and convenient shopping trip I stopped at Harris Teeter, where I found a buy-one-get-one-free deal on whole milk mozzarella — a win since cheese can add up. I picked up Harris Teeter’s private-label products, which are budget friendly without skimping on quality. The chicken Italian sausages I used were large and tasty, and I paid less than a dollar per link on the deal I found.
I first discovered Harris Teeter years ago in Columbia, Maryland. Their private-label items impressed me: lower prices and dependable quality keep me coming back. The ingredients I bought for this recipe came from their private-label line, and the savings made it easy to stock up—especially on items like mozzarella.
This Italian sausage sandwich is forgiving and adaptable. Start by cooking your vegetables—onions, garlic, and peppers work great—then brown the sausages briefly to get some color. Combine tomato sauce, pureed whole tomatoes, a splash of water, and seasonings in the pan, nestle the sausages back in, and finish them gently in the oven so they absorb the sauce and become tender.
To assemble, slice baguettes in half and cut about three-quarters of the way through the top so they open easily. Toast lightly on a baking sheet, spoon sauce on both sides of the bread, add a sausage to each roll, top with slices of mozzarella, and broil a couple minutes until the cheese melts and bubbles. Finish with fresh basil if you like.
I prefer using sausages instead of meatballs for speed and simplicity. Sausages are already flavored, so there’s no extra seasoning or shaping required. This makes the sandwich a quick, satisfying weeknight meal or a laid-back party option.
Cheesy Sausage Sandwich
April Boller Wright
Pin Recipe
Ingredients
- 2 lbs Italian sausage in their casings do not remove the casings
- 2 small 15 inch baguettes
- 4 garlic cloves optional
- 1 onion optional
- 16 oz tomato sauce
- 1 14.5 oz can whole unsalted tomatoes
- 3 tbs vegetable oil
- 1/2 cup of water
- 14 oz can red peppers roughly chopped drained (use half of the can)
- 1 tsp crushed red pepper
- 1-2 tsp sugar
- salt for taste
- pepper for taste
- 3 tbs fresh basil minced
- 2 tsp dry parsley
- 1/2 tsp thyme seasoning powder
- 1/2 tsp sage seasoning powder
- 1 tsp garlic seasoning powder
- 1 tsp onion powder
- 1 bay leave
- 1/8 tsp rosemary seasoning powder
- feel free to substitute Italian seasonings for the last 8 ingredients if you prefer
Instructions
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Preheat oven to 325 degrees Fahrenheit. Puree the whole unsalted tomatoes in a food processor. Heat 1 tablespoon vegetable oil in a large pan, sauté the onions until translucent, then set aside. Add garlic to the pan, cook until fragrant, then set aside.
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Add 2 tablespoons vegetable oil to the pan and brown the sausages 3–4 minutes per side until golden. Remove sausages and set aside. Stir the tomato sauce, pureed tomatoes, red peppers, and 1/2 cup water into the pan. Add the seasonings—crushed red pepper, sugar, salt, pepper, basil, parsley, thyme, sage, garlic powder, onion powder, bay leaf, and rosemary—or use a premixed Italian seasoning. Return the sausages to the pan, spoon sauce over them, cover, and bake 50–60 minutes until cooked through and tender.
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Slice each baguette in half and cut about three-quarters of the way through the top. Place on a baking sheet, spread sauce on both sides of each roll, place a sausage inside, top with slices of mozzarella, and broil 1–3 minutes until the cheese melts. Remove and garnish with minced fresh basil if desired.
Disclosure: This post is sponsored by Harris Teeter in conjunction with Blog Meets Brand. All opinions are 100% my own
#TeeterTreats, #TeeterRecipes
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