Loaded Sausage and Pepper Hoagies with Garlic Potato Wedges

These hearty hoagies are inspired by the flavors of a classic Italian-American deli. Crumbled pork sausage is simmered with tomato paste and Italian seasoning, then piled onto garlic-buttered baguettes with sautéed peppers and onions and topped with melted mozzarella. The result is a messy, delicious sandwich that’s perfect for a casual dinner.

Alongside, crispy garlic potato wedges roast until golden and seasoned with garlic powder. They’re the ideal side to soak up any extra sauce. This meal is sure to become a weeknight favorite.

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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 Sausage MixView ingredient guideLike ingredientDislike ingredient

1 unit 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Cut potatoes into ½-inch-thick wedges. Halve, core and thinly slice green pepper into strips. Halve, peel and thinly slice half the onion (use whole onion for 4 servings). In a small microwave-safe bowl, microwave 2 tablespoons butter until softened, 10-15 seconds. Stir in ¼ teaspoon garlic powder and a pinch of salt.
2. Toss potato wedges on a baking sheet with a drizzle of olive oil, remaining garlic powder, salt and pepper. Roast on top rack until browned and crispy, 20-25 minutes.
3. While potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add sliced green pepper, onion and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly charred, 5-7 minutes. Add splashes of water if needed to prevent burning. Transfer vegetables to a plate.
4. Remove sausage from casings if necessary. Heat a drizzle of olive oil in the same pan over medium-high heat. Add sausage and cook, breaking into pieces, until browned and cooked through, 4-6 minutes. Pour off excess grease if desired.
5. Stir tomato paste, half the Italian seasoning and ½ cup water into the pan with sausage (for 4 servings, use all Italian seasoning and 1 cup water). Cook, stirring, until sauce is bubbling, 1-2 minutes. Season with salt and pepper to taste.
6. When potatoes have about 5 minutes left, halve baguettes lengthwise without cutting all the way through. Spread cut sides with garlic butter. Place cut sides up on a second baking sheet (line with foil for easy cleanup). Toast on middle rack until golden, 3-4 minutes. Spoon sausage mixture onto bottom halves; top with cooked vegetables and mozzarella. Return to middle rack until cheese melts, 2-3 minutes.
7. Close the hoagies, pressing down gently. Divide between plates and serve with potato wedges on the side. Ensure sausage reaches an internal temperature of 160°F.

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 lighter option.

Can I make these hoagies ahead of time?

The sausage mixture and roasted vegetables can be prepared a day in advance. Assemble and bake the sandwiches just before serving for the best texture.

What can I serve instead of potato wedges?

These hoagies pair well with a simple green salad, roasted vegetables or crispy fries.