Sausage and Peppers Sandwich with Cheese
This easy Sausage and Peppers Sandwich with Cheese is perfect for a quick weeknight dinner. Made as a sheet pan meal, it comes together in about 30 minutes and is simple, hearty, and delicious.
Ingredients & Substitutions
Yellow Onion: Any type of onion works well, including yellow, sweet, red, or white onion.
Italian Sausages: You can use either hot or sweet Italian sausage links. Spicy sausage is a great choice if you enjoy extra flavor and heat.
Rolls: Sub or hoagie rolls are ideal for these sausage and peppers sandwiches. For a smaller serving or a kid-friendly version, you can use a hot dog bun instead.
The full ingredient list and quantities are provided in the recipe card below.
How to Make a Sausage and Peppers Sandwich
Set Up: Position one oven rack toward the bottom of the oven and another toward the top. The upper rack will be used later when broiling the sandwiches.
Bake: Add the sliced peppers and onions to a large sheet pan. Drizzle them with olive oil and season with salt and pepper. Toss everything together, then place the sausages among the vegetables. Bake at 425°F for about 25 minutes, or until the sausages are fully cooked and the vegetables are tender.
Assemble Sandwiches: Once the sausages are cooked, fill the hoagie rolls with the sausage, peppers, and onions. Transfer the sandwiches to a clean sheet pan and generously top them with mozzarella cheese.
Melt Cheese: Turn on the broiler and place the sandwiches under it for about 2–4 minutes, or until the cheese is melted and bubbly and the tops of the rolls are lightly toasted. Keep a close eye on them while broiling.
Sides
Serve these sausage and peppers sandwiches with your favorite side dishes. Potato salad, crispy potato chips, soup, or grilled vegetables all make delicious choices.
Recipe Questions
How can you tell sausage is cooked?
The easiest way to check is with a meat thermometer. Pork sausage should reach an internal temperature of 160°F for safe consumption.
How do you tell sausage is done without a meat thermometer?
You can check whether the sausage feels firm and whether the juices run clear. If you’re still unsure, cut into the thickest part of the sausage and make sure the inside is no longer pink.
