Serves 4
Italian Sausage Hoagies
These Italian sausage hoagies are pretty much the ultimate game day food. Between a creamy spicy Calabrian chili mayo, crispy Italian sausage, tangy giardiniera and lightly dressed arugula, it’s a perfectly balanced and crazy good sandwich! They’re so loaded, I like to carefully cut them in half – trust me, one half of a sandwich this loaded is plenty!
While you can totally use storebought giardiniera, if you’re really feeling motivated, why not make it from scratch?
Photo Credit: Elizabeth Newman
Prep Time
Cook Time
Total Time
Cooking Level
Serving size:
Serves 4
Ingredients:
For the spread*:
1 cup mayonnaise
3 tablespoons Calabrian chili paste
1 teaspoon lemon zest
1/4 teaspoon kosher salt
For the sandwich:
1 tablespoon olive oil
2 pounds mixed Italian sausage, casing removed
1 cup basil leaves, torn
3 cups baby arugula
1 1/2 teaspoons apple cider vinegar
1/4 teaspoon kosher salt
2 large (11 inch) hoagie rolls
1 1/2 cups chopped giardiniera
*Cooks note: this makes more mayonnaise than needed for the sandwiches but the leftovers are great on other sandwiches, as the base of a dressing or served with grilled steak or chicken.
Instructions:
This recipe originated on Giada Entertains. Episode: TV Dinner.
In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
Heat a large skillet over medium high heat. Add the oil and the sausages and begin to cook, breaking the sausage into large pieces with a wooden spoon. Cook for 15 minutes or until the sausage is golden brown, cooked through and crispy in parts. Drain off excess fat if necessary.
Meanwhile, in a medium bowl combine the basil, arugula, cider vinegar, and salt. Toss well to coat.
Split the rolls in half horizontally leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula on the two sandwiches and close them pressing gently on the top. Cut each sandwich in half and serve.
Article by Giada De Laurentiis