Loaded Italian Sausage and Pepper Sandwiches with Garlic Potato Wedges

These loaded Italian sausage and pepper sandwiches bring the bold flavors of a classic street cart right to your kitchen. Crumbled pork sausage is simmered in a quick tomato sauce, then piled onto garlic-buttered baguettes with sautéed peppers and onions and topped with gooey melted mozzarella. Served alongside crispy roasted potato wedges seasoned with garlic, this is a satisfying, crowd-pleasing dinner.

The key to these sandwiches is building layers of flavor: the sausage gets a boost from Italian seasoning and tomato paste, while the bread is toasted until golden for a crunchy contrast. Don’t be shy with the toppings-the messier, the better!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with racks in the top and middle positions. Wash and dry the potatoes. Cut them into 1/2-inch-thick wedges. Halve the green pepper, remove the core and seeds and slice into thin strips. Halve, peel and thinly slice half the yellow onion (use the whole onion for 4 servings). Place 2 tablespoons of butter in a small microwave-safe bowl and microwave until just softened, 10-15 seconds. Stir in 1/4 teaspoon of garlic powder and a pinch of salt. Set aside the remaining garlic powder for the potatoes.
2. On a baking sheet, toss the potato wedges with a drizzle of olive oil, the remaining garlic powder, salt and pepper. Spread in a single layer. Roast on the top rack until browned and crispy, 20-25 minutes.
3. While the potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add the sliced green pepper, sliced onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly charred, 5-7 minutes. If the veggies start to burn, add a splash of water. Transfer the cooked vegetables to a plate.
4. Remove the sausage from its casing and discard the casing. Heat another drizzle of olive oil in the same pan over medium-high heat. Add the sausage and cook, breaking it up into small pieces, until browned and cooked through, 4-6 minutes. If there is excess grease, carefully pour it out.
5. Stir the tomato paste and half the Italian seasoning (use all for 4 servings) into the pan with the sausage. Add 1/2 cup of water (1 cup for 4 servings) and cook, stirring, until the sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.
6. When the potatoes have about 5 minutes left, halve the baguettes lengthwise without cutting all the way through. Spread the cut sides with the garlic butter. Place the baguettes cut side up on a second baking sheet (line with foil for easier cleanup). Toast on the middle rack until golden, 3-4 minutes. Carefully spoon the sausage mixture onto the bottom halves, then top with the cooked peppers and onions and sprinkle with mozzarella cheese. Return to the middle rack and bake until the cheese melts, 2-3 minutes more.
7. Close the sandwiches, pressing down gently to secure. Divide between plates and serve with the garlic potato wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey Italian sausage or even a plant-based sausage for a vegetarian option.

How do I store leftovers?

Store the sausage mixture, vegetables and potato wedges separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this gluten-free?

Absolutely! Use gluten-free baguettes or rolls and ensure your sausage and other ingredients are gluten-free.