ITALIAN SAUSAGE GRINDERS
Think of these delightfully drippy sandwiches like Sloppy Joes with an Italian twist!
Provided by BHG Test Kitchen
Time 57m
Number Of Ingredients 14
Steps:
- In a large saucepan cook the sausage over medium heat until no longer pink; drain off fat. Stir in undrained diced tomatoes, undrained crushed tomatoes, the garlic, vinegar, basil, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until thickened.
- Meanwhile, in a large skillet cook onion and sweet pepper in the hot oil over medium heat until tender. Set aside and keep warm.
- Preheat broiler. Place split rolls on a baking sheet. If desired, toast rolls. Spoon the meat mixture evenly on the bottom halves of rolls. Top with onion mixture. Top with cheese slices. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese melts and bubbles. Add tops of rolls.
Nutrition Facts : Calories 735 kcal, Carbohydrate 38 g, Cholesterol 96 mg, Protein 37 g, SaturatedFat 21 g, Sodium 2121 mg, Sugar 8 g, Fat 48 g, UnsaturatedFat 9 g
SAUSAGE AND PEPPER GRINDER
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 grinders
Number Of Ingredients 19
Steps:
- Preheat a grill to medium heat.
- Toss the sausage, peppers, onion and broccoli rabe with about 2 tablespoons olive oil. Grill until the sausage is cooked through and the vegetables are slightly tender and a little charred, 10 to 15 minutes. Slice the sausage, peppers and onions. Cut the broccoli rabe into 1/2-inch pieces.
- In a small pot, heat 2 tablespoons oil over medium-low heat. Add the sliced garlic and saute until fragrant but not browned, 1 to 2 minutes. Add the tomato sauce and bring to a simmer. Turn the heat to low and cook for about 5 minutes to allow the garlic to infuse into the tomato sauce.
- Remove some of the bread from the inside of each grinder roll. Dress the grinder rolls with about 2 tablespoons olive oil and some salt and pepper. Grill until toasted, 1 to 2 minutes, then rub with a clove of garlic.
- In a large bowl, combine the sausage, peppers, onion, broccoli rabe, tomato sauce, pickling liquid from the cherry peppers, oregano and red pepper flakes and season with salt and pepper. Toss until coated.
- In a separate bowl, combine the cherry peppers, basil, parsley and red wine vinegar and season with salt and pepper. Add about 2 tablespoons olive oil to bind it all. Mix until well combined.
- Place enough of the sausage mixture into each bun to fill. Cover with 2 slices of provolone cheese in each grinder. Place back on the grill on the top rack with the cover down. Cook until the cheese is melted, about 5 minutes. Top with the cherry pepper mixture.
ITALIAN SAUSAGES WITH PROVOLONE
Here's an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.
Nutrition Facts : Calories 543 calories, Fat 31g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1267mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
ITALIAN SAUSAGE GRINDERS
"This recipe has been in our family for more years than I would like to admit! It's quick and easy any time of the year. Anise seeds also make a great optional addition." -Sally Yeagle, Burlington, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown sausages in oil; drain. Stir in the water, tomato paste, tomato sauce, garlic, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until meat is no longer pink., Serve sausages on buns with sauce; sprinkle with cheese.
Nutrition Facts : Calories 467 calories, Fat 23g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 1056mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 2g fiber), Protein 22g protein.
PORK SAUSAGE AND PROVOLONE SLIDERS
Steps:
- Drizzle a baking dish with some oil. Set aside. Preheat a double-burner cast-iron griddle over medium-high heat.
- Add the fennel seeds, ground pepper and crushed red pepper to a high-sided saute pan and toast over medium heat, about 3 minutes. Add the toasted spices to a mortar and pestle and grind until ground. Add this spice mixture to a medium bowl with the ground pork. Add the parsley and provolone to the bowl and gently but thoroughly combine. Form into 1 1/3-ounce meatballs (or 12 portions) and add to the greased baking dish. Once all the meatballs are formed, with greased hands, individually smash the meatballs in your hand and directly add to the preheated griddle. Cook until charred on both sides, about 5 minutes total. Repeat with the remaining meatballs.
- Add the cooked patties to the toasted rolls and top each patty with pickled onions. Enjoy!
MEATBALL GRINDERS WITH A YUMMY SAUCE
Sounds a bit odd, but it's fantastic. My best friend gave me the recipe so I made it and it is incredible. She wanted me to share the recipe, so here it is.
Provided by KRYSTALK
Categories World Cuisine Recipes European Italian
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- In a large saucepan, mix pizza sauce, apple jelly, Italian seasoning, salt and pepper. Bring to a low boil over medium heat.
- Place frozen meatballs into the sauce mixture. Cover and simmer over medium heat for 20 minutes, or until meatballs are done, stirring occasionally.
- While the meatballs are cooking, preheat oven to 375 degrees F (190 degrees C). Place the split hoagie rolls on a large baking sheet.
- Place several meatballs and desired amount of sauce in each roll. Layer with mozzarella cheese. Place in the preheated oven for 2 to 3 minutes, or until cheese is melted.
Nutrition Facts : Calories 699.5 calories, Carbohydrate 87.4 g, Cholesterol 69.8 mg, Fat 27.6 g, Fiber 7.1 g, Protein 25.4 g, SaturatedFat 12.3 g, Sodium 2442.1 mg, Sugar 37.9 g
SAUSAGE AND PROVOLONE QUICHE
Provolone cheese provides the dominant flavoring in this recipe, so select the variety carefully, according to your taste preferences. If you like a sharper taste, err toward provolone piccante; if you're in the mood for mild, provolone dolce is the way to go. The inclusion of sausage makes this quiche a great breakfast selection.
Yield Makes one 9-inch pie, 6 to 8 slices (level: moderate)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Keep the pie shell close by, as you will add ingredients one at a time.
- To prepare the filling, melt the butter in a medium skillet over high heat. Add the onions and sauté until they achieve a golden brown color, approximately 5 minutes. Spread the sautéed onions across the bottom of the pie shell.
- Remove the outer skin from the sausage by lightly cutting each sausage down the middle and then peeling off the casing. Place the sausages in a baking sheet and bake for approximately 30 minutes, or until they are thoroughly cooked. When you have finished cooking the sausages, increase heat to 425°F to let the oven preheat for the pie. Let the sausages cool, and then cut them into 1/2-inch pieces. Evenly distribute the sausages over the onions. Cover the sausages with a layer of evenly distributed provolone slices. Sprinkle the parsley over the provolone layer.
- In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper. Pour the egg mixture into the pie shell, covering the onions, sausages, provolone, and parsley.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes. Reduce the heat to 350°F, and continue baking for 40 minutes, or until the quiche is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
- Cooked Sausage and Provolone Quiche can be stored in the refrigerator for up to 3 days. An uncooked quiche can be stored in the freezer for up to 2 months. To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface. Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.
BROCCOLI RABE AND PROVOLONE GRINDERS
Lots of oozy cheese and garlic make these vegetarian heros hearty enough to satisfy the most ardent carnivore.
Provided by Bon Appétit Test Kitchen
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Heat 3 tablespoons oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 tablespoons oil. Process until smooth. Season with salt and pepper.
- Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
- Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2-3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4-5 minutes. Add remaining 1/4 cup oil and 3 tablespoons lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.
- Arrange racks in top and bottom thirds of oven; preheat to 400°F. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7-10 minutes. Top, slice, and serve.
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