Summer Garden and Italian Sausage Sandwich

Helen Fields


Fresh vegetables roasted to a tender sweetness top a delicious Italian sausage and provolone on a toasted pretzel roll. Parmesan garlic mayonnaise brings it all together. Delicious!

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20 Min
20 Min


3/4 c
mixed cherry tomatoes
hungarian or banana pepper, 1/4 slices crosswise; stem and seeds removed
medium yellow squash; cut into 1 x 2 inch pieces
1/2 c
sliced cremini mushrooms
1 Tbsp
olive oil
1/2 tsp
fine sea salt
1/4 tsp
ground black pepper
(2 ounces each) mild italian sausage links
1/4 c
2 Tbsp
grated parmesan cheese
1 tsp
chopped roasted garlic (i used purchased)
pretzel hoagie rolls
4 slice
(1 ounce each) provolone cheese


1Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil, or parchment paper; set aside.
2In a large bowl, stir together tomatoes, Hungarian or banana pepper, squash, mushrooms, olive oil, salt and black pepper until vegetables are coated with oil. Spread into a single layer on the prepared baking sheet. Bake 15 minutes, stirring once half-way through roasting. Remove from oven and drain excess liquids.
3While vegetables roast, place sausage links in a large skillet over low-medium heat; tightly cover. Cook sausages about 15 minutes until cooked completely; turn sausages frequently. Remove cooked sausages to paper towel lined plate; blot excess grease.
4In a small bowl, stir together mayonnaise, parmesan cheese and garlic; set aside.
5Split and toast cut side of hoagie rolls. Spread an equal portion of the mayonnaise blend on the cut side of each roll. Cut sausage links in half lengthwise; place in roll to fill length of bread. Cut provolone cheese in half; place over sausage. Put sandwich under broiler for about 1 minute to melt cheese. Spoon an equal portion of the roasted vegetables over the top of sandwich. Enjoy!
6Yield: 4 servings.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American