EASY STROMBOLI SOUTHERN-STYLE

Teresa G.

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.


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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

Directions Step-By-Step

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

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