EASY STROMBOLI SOUTHERN-STYLE

Teresa *

By
@BlueGinghamApron

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.

Rating:
★★★★★ 1 vote
Comments:
Serves:
1 or 2 (depends on appetite)
Prep:
30 Min
Cook:
15 Min
Method:
Grill

Ingredients

1
hoagie roll
1
fully cooked hickory smoked sausage link, bun length
7 slice
turkey pepperoni
7
mild pepperoncini rings
7
seedless calamata olives, halved
5 Tbsp
pizza sauce
3-4 slice
fresh whole milk mozzarella cheese
1 tsp
chives, fresh chopped

Step-By-Step

1Gather and prep all ingredients. Preheat indoor grill, grill pan, griddle or skillet (I use a George Foreman grill.)
2Split hoagie roll lengthwise, but do not separate; split sausage the same.
3Grill 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.)
4When 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.
5On split side of roll; arrange/layer the pepperoni, pepperoncini, and olives.
6Spoon pizza sauce down the middle of each half.
7Place sausage, split side down, on top.
8Cover with mozzarella slices.
9Bake at 450ºF until cheese is melted and begins to barely brown, approximately 10-15 minutes.
10Sprinkle with chives; serve immediately (split down the middle to share.) Cover and refrigerate leftovers.

About this Recipe