This is a "fusion" type sandwich that I created from leftovers from my fridge. It combines classic Italian stromboli ingredients with American hickory smoked sausage. It is a great combination of flavors. I love it, but it's definitely a "once-in-a-while" kind of meal. Knife and fork required.
Gather and prep all ingredients. Preheat indoor grill, grill pan, griddle or skillet (I use a George Foreman grill.)
Split hoagie roll lengthwise, but do not separate; split sausage the same.
Grill sausage on both sides until it is hot and has some nice grill marks, approximately 4 or 5 minutes. (You may brush the split side of roll with olive oil and place the roll on the grill also, just be sure to watch that it doesn't burn. Sometimes I grill the bread, sometimes not.)
When sausage and roll are ready, remove from grill and place roll, split side up, on foil lined baking sheet or toaster oven pan (spray foil with cooking oil spray;) preheat toaster oven or oven to 450ºF.
On split side of roll; arrange/layer the pepperoni, pepperoncini, and olives.
Spoon pizza sauce down the middle of each half.
Place sausage, split side down, on top.
Cover with mozzarella slices.
Bake at 450ºF until cheese is melted and begins to barely brown, approximately 10-15 minutes.
Sprinkle with chives; serve immediately (split down the middle to share.) Cover and refrigerate leftovers.