Pizzaiola Sausage Sandwich Recipes

STEAK PIZZAIOLA

Steps:

• Sprinkle the steak all over with 1/4 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Add the steak and sear until browned, about 2 minutes per side. Transfer to a plate. Add the garlic to the skillet. Once it sizzles, add the onion and bell peppers and cook, stirring occasionally, until they soften slightly, about 4 minutes. Add the pepperoncini, tomatoes, oregano, red pepper flakes and 3/4 cup water and stir to combine. Bring to a rapid simmer, then nestle the steak in the sauce and simmer, turning once, until medium rare, about 7 minutes.
• Transfer the steak to a cutting board and let rest about 5 minutes. Continue simmering the sauce until thickened, about 3 more minutes. Thinly slice the steak against the grain and divide among plates. Top with the sauce and parsley. Serve with focaccia.

PIZZAIOLA SAUSAGE SANDWICH

Steps:

• Brown sausage slowly, rendering as much grease as possible and drain.
• Sauté onions, red pepper, artichoke hearts, garlic in olive oil until crisp-tender, about 3-4 minutes. Add tomatoes, Italian seasoning, basil and sausage. Reduce heat and simmer until it is of the right consistency. Add salt & pepper to taste.
• Meanwhile, cut tops off rolls and hollow them out. Then place in 350°F oven for a few minutes until crusts are crisp.
• Fill each roll with sausage/vegetable mixture. Sprinkle cheese atop each roll and place under broiler just until cheese starts to melt.

PORK CHOPS PIZZAIOLA

Steps:

• Cook the sausages: Heat a large cast-iron or stainless steel skillet over high heat. When the skillet is hot, use a pair of metal tongs to arrange the sausages in a single layer. (There is no need for oil as the sausages will soon start to render their grease.) Turn the heat to medium and brown the sausages on all sides, taking care that they are cooked through, 8 to 10 minutes total. Remove the sausages to a medium bowl. Pour off the grease and add the wine, simmering over medium heat to reduce to about 1/4 cup liquid, 2 to 3 minutes. Pour the reduced wine over the sausages and wipe the skillet clean.
• Cook the pork chops: Add the canola oil to the same skillet. Sprinkle the pork chops on all sides with salt. When the oil begins to smoke lightly, add the pork chops in a single layer and brown on all sides over medium heat, 5 to 8 minutes total. Remove the pork chops to the bowl with the sausages. Leave the grease in the skillet.
• Make the sauce: Stir the onions and garlic into the same skillet and cook over medium-low heat until translucent, 8 to 10 minutes. Sprinkle with salt. Stir in the canned and cherry tomatoes with 1/2 cup water and simmer gently until the sauce is somewhat thick and tasty, 20 to 25 minutes. Stir the sausages and pork (and any meat juices) back into the sauce and bring to a simmer over medium heat. Simmer 2 to 3 minutes. Turn off the heat, then stir in the cheese, red wine vinegar and basil leaves. Taste for seasoning.
• Cook the pasta: Bring 6 quarts of water to a rolling boil in a large pot. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and stir with a large slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8 to 10 minutes. Drain.
• Finish the dish: Spoon the meat over the pasta in individual bowls or serve in a large bowl, family style. You can also just leave the pot of meat and sauce and the pasta separate and let people serve themselves.

QUICK ITALIAN SAUSAGE SANDWICHES

Steps:

• Place sausages and water in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Uncover; cook 5-10 minutes longer or until meat is no longer pink; drain. Remove sausages and keep warm., In the same skillet, saute pepper and onion in oil until tender. Return sausages to pan. Stir in spaghetti sauce and basil; heat through. Serve sausages on buns with sauce and cheese.

BEST ITALIAN SAUSAGE SANDWICHES

Steps:

• In a 3-qt. slow cooker, combine the first 5 ingredients. Cook, covered, on low until vegetables are tender, about 4 hours., Grill sausages according to package directions. Serve on buns with sauce. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

ITALIAN SAUSAGE SANDWICHES

Steps:

• In large bowl, toss together the cabbage, carrots, mayonnaise, the 3 chopped pickled peppers, pepper juice, salt and pepper. Let the mixture stand for 10 minutes.
• Meanwhile, heat the broiler. Arrange the rolls, split side up, on a baking sheet. Line the inside of each roll with provolone. Arrange the sausages on the baking sheet next to the rolls. Put the sheet under the broiler. Cook until the cheese is bubbling and the sausages are warm, 1 to 2 minutes (make sure the rolls do not burn).
• Place a sausage inside each roll. Top generously with coleslaw and sprinkle with additional pickled peppers. Serve any additional coleslaw on the side.

STEAK WITH PIZZAIOLA SAUCE

Steps:

• Make the sauce. If using fresh tomatoes, roughly chop them. Place in a pan with the garlic, oil, oregano or marjoram and season to taste. Bring to the boil, then simmer for 10 mins, stirring once or twice. Take off the heat, stir in the basil, then set aside.
• When ready to serve, heat a heavy-based frying pan until you can feel a strong heat rising. Smear the oil on both sides of the steak and season each side. Slap the steak into the centre of the pan and adjust the heat to medium-high. Cook for 6 mins, turning halfway through - this is for medium rare. For a medium steak, allow 7-8 mins in total, allow 8-10 mins for well done.
• Remove from the pan to a warm platter and leave to stand for 5 mins. Cut in two and serve drizzled with any juices and topped with the sauce.

CHEF JOHN'S STEAK PIZZAIOLA

Steps:

• Season steak medallions with salt and black pepper on both sides.
• Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
• Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
• Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
• Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

PIZZAIOLA BURGERS

Steps:

• Preheat the grill.
• Meanwhile, prepare the burger mixture. Turn on a food processor fitted with metal blades and drop three of the garlic clove halves and the basil leaves through the feed tube to chop them finely. Stop the machine, scrape down the sides of the work bowl, and add the ground beef, Parmesan, tomato paste, oregano, and sugar. Pulse the machine on and off several times until the ingredients are well mixed. With clean hands, form the mixture into four equal circular patties about 3/4 inch thick. Set the patties aside on a plate. Wash your hands and then brush the cut sides of the rolls with the olive oil.
• Carefully oil the grill rack. Put the burgers on the grill and cook until done medium well, 12 to 14 minutes, turning once. During the last 2 minutes or so, put the roll halves oiled sides down on the grill to toast until golden.
• Quickly rub the toasted side of each roll half lightly with the cut side of the remaining garlic clove half. Place a burger on the bottom half of each roll and serve with condiments for guests to add to taste.

PIZZAIOLA SAUCE

Steps:

• Simmer the wine in a small saucepan over medium-high heat until reduced by half, 4 to 5 minutes.
• Remove from the heat and add the herbs and pepperoncini.
• Set aside to steep for 30 minutes before preparing the rest of the sauce.
• Heat the oil in a saucepan over medium-high heat.
• Add the onion and garlic and saute, stirring often, until light golden, about 5 minutes.
• Add the crushed tomatoes and simmer for 5 minutes more.
• Remove the bay leaf from the wine mixture and discard it.
• Add the wie mixture to the pan with the tomatoes and contine to summer for 5 minutes.
• Remove from the heat, set aside.
• Either cook your meat in a pan, or put in oven with sauce.
• Enjoy!