Print

Easy Sheet-Pan Sausage and Pepper Sandwiches

sheet pan sausage and pepper sandwiches - featured image
Print Recipe

A hands-off recipe for juicy Italian sausages and sweet roasted peppers and onions, all cooked on a single sheet pan and piled onto toasted hoagie rolls with melted provolone. Perfect for game day or an easy weeknight dinner.

Ingredients

Scale
  • 1.5 lbs (680g) Italian sausage (sweet or hot)
  • 3 large bell peppers (mixed colors), sliced into 1/2-inch strips
  • 1 large yellow onion, sliced into 1/2-inch wedges or strips
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 4–6 hoagie rolls
  • 4–6 slices provolone cheese (optional)
  • Optional toppings: giardiniera, roasted red peppers, balsamic glaze

Instructions

  1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. In a large bowl, toss sliced bell peppers and onion with minced garlic, dried oregano, salt, black pepper, and olive oil until evenly coated.
  3. Spread the seasoned vegetables in an even layer on the prepared sheet pan. Nestle the Italian sausages into the vegetables, spacing them apart.
  4. Roast for 20 minutes. Remove pan from oven, flip sausages with tongs, and stir the vegetables.
  5. Return to oven and roast for another 10-15 minutes, until sausages are cooked through (internal temperature of 160°F/71°C for pork, 165°F/74°C for poultry) and peppers are soft and slightly charred. Optionally, broil for 2-3 minutes for extra caramelization.
  6. While sausages rest, split hoagie rolls and toast in the oven for 3-5 minutes until lightly golden.
  7. Assemble sandwiches: Place a generous pile of roasted peppers and onions on the bottom half of each toasted roll. Slice sausages in half lengthwise (or leave whole) and lay on top. Add a slice of provolone if desired. Close with the top half of the roll and press gently.
  8. Serve immediately.

Notes

Do not overcrowd the pan to ensure vegetables roast instead of steam. Let sausages rest for 5 minutes before slicing to retain juices. Toasting the rolls prevents sogginess. For a vegetarian version, use plant-based sausages or portobello mushrooms.

Nutrition

Keywords: sheet pan sausage and peppers, sausage and pepper sandwiches, game day sandwiches, easy dinner, one pan meal

Find it online: https://cookyep.com/easy-sheet-pan-sausage-and-pepper-sandwiches/