Sausage, Pepper, and Provolone Sandwiches

Make up some Sausage, Pepper, and Provolone Sandwiches for your next weekend meal. 

Sausage, Pepper, and Provolone Sandwiches

By now, you all know my obsession with the movie “GoodFellas,” and Henry Hill. I still remember the first time I’d seen the movie. My friend Sandy had gotten the movie for Christmas our senior year of high school, and she called up Christmas night, asking if she could bring it over so we could watch it. My favorite part of the movie is when they’re all in prison, and cooking–Probably everyone knows the scene I’m talking about, even if you haven’t seen the movie. Paulie slicing garlic with a razor (I have yet to attempt that).

And though it’s been years since Jay bought me Henry Hill’s cookbook, I still find new recipes to try. These Sausage, Pepper, and Provolone Sandwiches were the result of needing to use up the last three tiny red peppers from our garden last summer. I had the sausages already thawed, and roasted the peppers before they could go bad. We loved the sandwiches. And by we, of course I mean Jay and I. The bambino wanted nothing to do with them.

Sausage, Pepper, and Provolone Sandwiches

It was the same when I made them again – I’d picked up a bag of small sweet orange peppers and opted to roast those. They weren’t quite as good as using the red peppers, but Jay and I still scarfed these down like there was no tomorrow. I do recommend that if you can roast your own red peppers, do that. The orange ones didn’t quite have the same sweetness.

It never fails to amaze me how one’s palate expands and changes as one gets older. There was a time, not that¬†long ago even, that I wouldn’t have touched something like this with a ten-foot-pole, let alone actually made it in my own kitchen! Peppers? Mustard? Yes, mustard. I’m not normally a fan of condiments in general, but I have to admit, it works with the rest of the ingredients.

Sausage, Peppers, and Provolone Sandwiches

And yes, there are peppers on there – They’re tucked underneath the sausage. I have yet to figure out how to eat a large sandwich like this with toasted bread, and not have it fall apart on me!

Sausage, Pepper, and Provolone Sandwiches

Sausage, Pepper, and Provolone Sandwiches


For the Roasted Peppers:

  • 4 sweet bell peppers, preferably red ones
  • 1/4 C extra-virgin olive oil
  • 2 garlic cloves, minced
  • salt and pepper

For the Sandwiches:

  • 4 Italian sausages, mild, spicy, or a combination
  • olive oil
  • 4 sub/hoagie rolls
  • 4 Tbsp. stone-ground mustard
  • 8 slices provolone
  • salt & pepper to taste


Preheat the broiler. Line a baking sheet with foil, and lightly mist with cooking spray. Wash the peppers and place on the baking sheet. Place underneath the broiler and roast the peppers. Turn frequently as they begin to blacken.
Once all sides are dark, remove from the oven, and place the peppers in a large bowl. Cover with the foil, making sure to seal well. Allow them to sit for 15-20 minutes, before removing the skins (they should just peel off), tops, seeds and veins.
Tear into long strips, and place in a clean bowl along with any juices they give off. Add the olive oil, garlic, salt, and pepper, and toss to mix. Cover and allow to sit while you cook the sausages.
Heat about a Tbsp. of olive oil in a medium skillet over medium heat. Add the sausages, and cook, turning frequently, until nicely browned and the sausages are cooked through. Slice the sausages in half lengthwise.
If desired, toast the rolls before assembling the sandwiches. Spread the mustard on each side of the bread, then top with two slices of provolone. Add approximately 1 pepper's worth of strips, then the sausage. Season with salt and pepper.

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