Here’s a great recipe that only uses one sheet pan! It takes a little planning to make sure ingredients come out perfectly all at once, but it’s not rocket science and you’re gonna be happy you gave it a shot.
And with everything on the same pan, the flavors and juices will come together in a way that makes everything that much more yummy. Sure to please, and cleanup will be a breeze!
Ingredients
- 6 hoagie or sub rolls
- 3 bell peppers (red/green/yellow), seeded/cut in large chunks
- 2 red onions, trimmed/quartered with layers separated
- 12 garlic cloves, peeled and cut into quarters
- 3 Tbsp olive oil
- ½ tsp dried rosemary, rubbed/crumbled between your palms
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 tsp kosher salt
- Ground black pepper
- 12 Italian sausages
- ½ cup mayonnaise
- ¼ cup whole-grain mustard
- 1/3 cup ketchup
- 1/3 cup dill pickle relish or other pickle-iciousness like Grillo’s Pickle de Gallo
- Sriracha or other hot sauce to taste
- Optional: crushed red pepper flakes for cooking, sauerkraut for serving
Directions
- Preheat oven to 425°. Toast rolls on sheet pan 5-7 minutes, set aside. Combine dried herbs/spices in a small bowl.
- Spread peppers, onions and garlic on sheet pan. Drizzle with oil, sprinkle on dried spice combination, salt and pepper. Place sausages in/around veggies. Bake until sausages are cooked through and veggies tender, about 30 minutes. Turn sausages halfway through and stir veggies as needed to cook evenly.
- Mix mayo, ketchup and mustard in small bowl. Add sriracha or other hot sauce to taste and set aside.
- Transfer sausages to cutting board, slice into long, diagonal coins. Spread each roll with sandwich spread, load up with sliced sausage and roasted veggies. Spoon on some kraut and dig in!