Hearty Sausage and Pepper Subs with Garlic Potato Wedges

There’s something irresistible about a warm, hearty sandwich loaded with savory sausage, sweet peppers and gooey cheese. This recipe brings that stadium favorite straight to your kitchen, with juicy Italian pork sausage simmered in a tangy mustard broth with onions and bell peppers. Piled into garlic-buttered baguettes and topped with melted mozzarella, these subs are a satisfying weeknight dinner.

On the side, crispy potato wedges seasoned with Italian herbs add the perfect crunch. Serve with ketchup for dipping and you’ve got a complete meal that’s sure to be a hit with the whole family.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon KetchupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable 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 oven to 425°F with racks in top and middle positions. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. On a baking sheet, toss potatoes with a drizzle of olive oil, half the Italian seasoning, salt and pepper. Roast on top rack, tossing halfway, until golden brown, 20-25 minutes.
2. Place sausages on a second lightly oiled baking sheet. Roast on middle rack, flipping halfway, until browned and cooked through, 14-16 minutes. Transfer to a cutting board; once cool enough to handle, slice thinly on a diagonal.
3. Meanwhile, halve, peel and slice the onion. Core, deseed and thinly slice the bell pepper. Slice baguettes lengthwise without cutting all the way through (like a hot dog bun). In a small microwave-safe bowl, microwave butter until softened, 10-20 seconds. Stir in garlic powder, salt and pepper.
4. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion and bell pepper; season with salt, pepper and remaining Italian seasoning. Cook until softened and lightly browned, 6-8 minutes. Stir in sliced sausage, stock concentrate, mustard and ¼ cup water. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove from heat.
5. Spread cut sides of baguettes with garlic butter. Place on the baking sheet used for sausage. Toast in oven until lightly golden, 3-5 minutes. Let cool slightly.
6. Fill each toasted baguette with the sausage mixture (if there’s extra filling, serve on the side). Top with mozzarella cheese. Bake on middle rack until cheese is melted, 3-5 minutes. Divide between plates with potato wedges. Serve with ketchup for dipping.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with chicken or turkey Italian sausage or even a spicy variety for extra heat.

What can I use instead of demi-baguettes?

Any crusty roll or hoagie bun works well. You can also use a full-size baguette cut into portions.

Can I make the potato wedges ahead of time?

Potato wedges are best served fresh, but you can reheat them in a 400°F oven for 5 minutes to restore crispness.