you need good bread to make this. if you’re not as lucky as we are, who can get real south philly rolls in our grocery store, get some good crusty-outside-chewy-inside hoagie rolls.
Sausage and Pepper Grinder
3 tbsp olive oil
4 Italian Sausages (hot or sweet, whichever you prefer!)
1 large or 2 small red peppers, thinly sliced
1 yellow onion, thinly sliced
2 hoagie rolls, halved and toasted
4 tbsp Dijon mustard
Heat 1 tbsp of oil in skillet over medium heat. Add sausages and cook, turning, until browned on all sides, about 10 minutes. Add peppers and onions. Cover and cook (stirring frequently) until softened and golden, 10 to 12 minutes. Season with salt and pepper. Meanwhile, slice hoagie rolls almost all the way through lengthwise. Toast, sliced side down in the oven for about 5 minutes. Then, flip rolls over and put cheese (as much as you like) on each roll. Keep in oven another 5 minutes or so, to melt the cheese. Slice sausages thickly and place on each roll. Top with the pepper-onion mixture. Serve with mustard on the side.
recipe origin: adapted from a family recipe, copied from our local italian deli