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Sausage & Pepper Sandwich

Author: Michelle De La Cerda


  • 4 hoagie rolls
  • 1-14 oz package Polska Kielbasa; sliced
  • 1 red bell pepper; diced
  • 1 green bell pepper; diced
  • ½ onion; diced
  • 8 oz . sliced mushrooms
  • 4 oz . sliced Monterey Jack cheese
  • Salt/black pepper to taste
  • Extra Virgin olive oil


  1. In a large sauté pan on medium high, heat a small amount of olive oil.
  2. Once the pan is hot, add the onions and the bell peppers.
  3. Cook them for about 90 seconds and then add the mushrooms and cook for another minute.
  4. Season them with black pepper and salt, to taste.
  5. For less fat, toss the veggies into a bowl and set them aside.
  6. Add the sausage to sauté pan and begin to “cook” them.
  7. Cook them for about 2 minutes.
  8. Drain off any rendered fat.
  9. Add the vegetables to the meat in the sauté pan and cook them together, mixing well, for another minute.
  10. Heat the broiler and toast the opened hoagie rolls.
  11. All them to toast and remove them from the oven.
  12. Layer the bottom bun with one ounce of cheese per sandwich (or more if you like) and add the hot sausage and veggies on top of the cheese, allowing the heat from both the bread and the filling to melt the cheese.
  13. Slice (or not) and serve.