Sausage, Pepper, and Onion Hero Sandwiches


by: Texan

Today many of the best barbecue restaurants stake their reputations on pork. In places like Memphis and Kansas City, ribs rule. In the Carolinas and other parts of the South, pulled pork is the specialty. You will find barbecued or grilled pork dishes in just about every great restaurant in America. The reason goes beyond patriotism. Pork just tastes great on the grill. It is inherently juicy and tender but, of course, not every cut of pork should be grilled the same way. As with any meat, the method depends on the particular size and texture.


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serves: 4

4 large Italian frying peppers [also called Cuban peppers]

1 large yellow onion

4 large sweet or hot Italian sausage links (about 1 1/4 pounds total, slit down one side and opened like a book)

4 long hero rolls


1/3 cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon finely chopped fresh oregano

1 teaspoon minced garlic

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Nutrition Facts
Sausage, Pepper, and Onion Hero Sandwiches

Servings Per Recipe: 4

Amount per Serving

Calories: 483

  • Total Fat: 27.5 g
  •     Saturated Fat: 5.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 25.2 mg
  • Sodium: 1288.1 mg
  • Total Carbs: 37.6 g
  •     Dietary Fiber: 5.4 g
  •     Sugars: 11.3 g
  • Protein: 19.8 g

how is this calculated?

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1.  To make the dressing: In a large bowl, whisk the dressing ingredients.

2.  Cut each pepper in half lengthwise. Remove and discard the seeds and stems. Cut the onion crosswise into 1/2-inch thick slices. Lightly brush the peppers and onions with the dressing. Grill over Direct Medium heat until tender, 8 to 12 minutes, turning occasionally.

3.  When the onions are cool enough to handle, cut each slice into quarters, separating the rings. Remove and discard the large pieces of blackened skin from the peppers. Cut the peppers into 2- to 3-inch pieces. Add the peppers and onion rings to the remaining dressing and toss to coat.

4.  Grill the sausages over Direct Medium heat until golden brown and fully cooked, 6 to 8 minutes, turning occasionally. Grill the rolls until lightly toasted, 30 to 60 seconds.

5.  Place a sausage on one side of each roll. Top with peppers and onions, distributing them equally. Drizzle any remaining dressing on the other side of each roll. Serve warm.

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I will try it…i think it is great..