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Italian sausage hoagie sandwiches filled with roasted onions and bell peppers, served on a toasted roll with creamy spread.

Sheet Pan Italian Sausage Hoagie Sandwiches

Italian sausages roasted on one sheet pan with peppers and onions, tucked into hoagie rolls with a quick Thousand Island-style spread. Nearly hands-off and almost no dishes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 5 sandwiches
Course: Lunch, Sandwich
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Sausages and vegetables
  • 5 Italian sausage links about 1 1/4 lb
  • 2 bell peppers two colors, cut in large chunks
  • 1 red onion cut in large chunks
  • 1/4 cup olive oil plus a little for the pan
  • 1 tsp kosher salt
  • 1 tsp black pepper
Spread and rolls
  • 1/2 cup mayonnaise
  • 1/3 cup ketchup
  • 1/4 cup Dijon mustard
  • 5 hoagie rolls

Method
 

  1. Preheat the oven to 425°F. Line a sheet pan with foil and drizzle with olive oil or coat with nonstick spray.
  2. Toss the peppers and onion with 1/4 cup olive oil, salt and pepper.
  3. Spread the vegetables on the pan and nestle the sausages between them. Bake about 30 minutes, until the sausages are plump and the vegetables are charred at the edges.
  4. Meanwhile, stir together the mayonnaise, ketchup and Dijon for the spread.
  5. Split the hoagie rolls and spread the sauce liberally on both sides.
  6. Put a sausage in each roll and top with a spoonful or two of peppers and onions. Serve hot.

Notes

Great leftovers; without the roll the sausage and peppers make an easy meal-prep lunch.