Recipe Background
A classic sandwich made with virtually no clean-up? Yes please! Sausage Pepper Sheet-Pan Sammie roasts savory onions, bright and tender bell peppers, and meaty sausages together, leaving it all hot and ready to get piled onto a soft hoagie roll. Each sandwich is like walking down a bustling city street in the summer, getting swept up in the joy and flurry of activity. Sounds (and tastes) like so much fun, right? Find your summer satisfaction with this Sausage Pepper Sheet-Pan Sammie!
A classic sandwich made with virtually no clean-up? Yes please! Sausage Pepper Sheet-Pan Sammie roasts savory onions, bright and tender bell peppers, and meaty sausages together, leaving it all hot and ready to get piled onto a soft hoagie roll. Each sandwich is like walking down a bustling city street in the summer, getting swept up in the joy and flurry of activity. Sounds (and tastes) like so much fun, right? Find your summer satisfaction with this Sausage Pepper Sheet-Pan Sammie!
Ingredients
- 1 small yellow onion halved and thinly sliced
- 2 tablespoons extra-virgin olive oil divided
- kosher salt to taste
- freshly ground black pepper to taste
- 1 large orange bell pepper stemmed, seeded and thinly sliced
- 1 large green bell pepper stemmed, seeded and thinly sliced
- 6 sweet Italian sausage links
- 4 hoagie rolls for serving
Directions
- Preheat the oven to 425 degrees F.
- Line a rimmed baking sheet with parchment paper.
- Place the onions on the prepared baking sheet and toss them with 1 tablespoon of the olive oil, the salt, and the pepper.
- Spread the onions in an even layer.
- Roast the onions for 5 minutes.
- Transfer the pan from the oven and move the onions to one side of the sheet.
- In a medium bowl, toss the orange bell pepper and the green bell pepper with the remaining olive oil, the salt, and the pepper.
- Place the seasoned peppers in the center of the baking sheet.
- Place the sausage in the empty part of the baking sheet, next to the peppers, making sure to space them apart evenly.
- Roast, flipping the vegetables halfway through, until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 minutes.
- Cut the sausage into bite-size pieces and divide them evenly between the four hoagie rolls.
- Top the sausage pieces with the peppers and the onions.
- Serve.
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