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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,... giadzy.com

Italian Sausage Hoagies

Serves 4

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.

Italian Sausage Hoagies

Photo of lizzynewm

Recipe by Giada De Laurentiis

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?

Italian Sausage Hoagies

Serves:
4 sandwiches
Cooking Level: Beginner
Prep Time
5 minutes
Cook Time
15 minutes
Inactive Time
Total Time
20 minutes

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.

    NUTRITION:

    Calories: 1269kcal | Carbohydrates: 18g | Protein: 34g | Fat: 117g | Saturated Fat: 33g | Cholesterol: 196mg | Sodium: 2571mg | Potassium: 724mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1147IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 3mg
    Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
    Italian Sausage Hoagies

    Photo Credit: Elizabeth Newman

    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?

    Italian Sausage Hoagies

    Serves:
    4 sandwiches
    Cooking Level: Beginner
    Prep Time
    5 minutes
    Cook Time
    15 minutes
    Inactive Time
    Total Time
    20 minutes

    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.

      NUTRITION:

      Calories: 1269kcal | Carbohydrates: 18g | Protein: 34g | Fat: 117g | Saturated Fat: 33g | Cholesterol: 196mg | Sodium: 2571mg | Potassium: 724mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1147IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 3mg
      Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

      Have extra sausage? Try these recipes:

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      Kale and Sausage Soup

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      Baked Rigatoni with Sausage

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      Jan 19, 2019 | Total time: minutes