Italian Sausage, Peppers, and Onion Sub

Of all the incredible dishes introduced to the Northeast United States by Italian immigrants, only a few have have stayed basically untouched by chefs over time; the Italian sweet sausage, peppers, and onion sub is one of of those items. Simple fare, yes, but try visiting Fenway Park in Boston, America’s oldest ballpark, without consuming at least 2-3 of them before the game even begins.

The beauty of these sandwiches lies in how well the browned juicy Italian sausages marry with soft grilled bell peppers and sweet onions, all on a hearty Italian sub roll built to withstand the greasy goodness in every bite. Sometimes the sandwich can include tomato sauce or pickled hot peppers, but MHT’s recipe is its simplest form which remains the gold standard.

Grilled Italian Sausage, Pepper, and Onion Sub

The classic combination of fennel-scented Italian sausage under a blanket of soft peppers and onion is inexpensive and easy to make. The trick to making a great one is not to use fancy sausage, but rather the inexpensive ones from the grocery store, preferably made by a company with an Italian family name. A crusty sub roll with enough substance not to get soaked and fall apart is also important. Serve plain, with Italian dressing, or mustard.
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Course: Hand Food, Lunch, Main Course, Snack, Street Food
Cuisine: American, American Mid-Atlantic, American Northeast, North American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Author: My Hungry Traveler


  • Large cast-iron skillet or grill


  • 4 long Italian sweet or hot sausages or 8 shorter
  • 1 large Onion, peeled, halved and cut into ¼-inch slices
  • 3 medium Bell peppers, cored and cut into ¼ -inch slices
  • 1 tbsp Sugar
  • 1 tbsp Red wine vinegar
  • 4 long Italian sub rolls


  • Place sausages under a broiler (or hot grill) for 10 minutes. Heat oil in a large skillet over medium-high heat. Once oil begins to shimmer, add onions and peppers and cook, stirring, until softened and browned in spots, about 10 minutes. Mix in sugar and vinegar, and season with salt and pepper. Cook over low heat for another 15 minutes. Transfer to a bowl and wipe out skillet with paper towels.
    On medium-high heat, swirl 1 tbsp oil to cover bottom of the skillet. Place broiled sausages into skillet or onto a hot grill and cook until browned, approximately 5 minutes. Split rolls, lay a sausage in the middle and cover with peppers and onions. Serve hot.


Calories: 51kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 16mg | Potassium: 215mg | Fiber: 2g | Sugar: 7g | Vitamin A: 331IU | Vitamin C: 75mg | Calcium: 18mg | Iron: 1mg

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