Italian Sausage - “Hollifield” Hoagies

Table of Contents: SANDWICHES


 

1 package of already prepared fajita vegetables can be substituted for the onions and peppers listed in the ingredients below, if desired.

 

1 (19- oz.) package of Italian sweet sausage

1 large fresh tomato, diced

1 T. chopped fresh basil or basil paste

2 T. chopped fresh parsley

2 T. drained capers

1 small red onion, thinly sliced into rings then halved

¼ green pepper, cut into thin strips

½ sweet red pepper, cut into thin strips

8 oz. whole-milk mozzarella cheese, cubed

½ cup extra virgin olive oil, divided

¼ cup red wine vinegar

Salt

1 large clove garlic, crushed

5 soft hoagie rolls

 

 

 

 

 

 

 

Lengthwise, split the sausages and grill them using an outdoor grill, a George Forman grill, or a heavy skillet until sausages are done.  Set aside; keeping the sausages warm.

 

In a large bowl, combine the tomato, basil, parsley, capers, onion, green peppers, red peppers, and mozzarella cheese.  Pour ¼ of the olive oil on the tomato mixture and toss; then add all of the red wine vinegar and toss again.  Taste for salt and add, if needed.

 

Preheat the oven to 250 degrees.  Pour the remaining ¼ cup of olive oil into a heavy skillet and heat to medium-high; then add the crushed garlic. Cook and stir until garlic wilts.  Remove the garlic and discard.

 

Partially cut open the hoagie rolls to lie flat and brush with the garlic-infused olive oil on the insides of the bread.  Grill or toast the bread and place on a baking pan; then place a grilled sausage, cut in strips to fit the bread, on one side of the bread.  Put the pan into the preheated oven to keep warm.

 

Add the tomato mixture to the skillet after removing the garlic and briefly stir-fry to heat the mixture until the cheese begins to melt.

 

Add the hot tomato mixture to the hot sausage-filled hoagie roll and fold into a sandwich.  Serve hot.

 

Makes: 5 hoagie sandwiches.

 

 

Our good friends, Lynn and Charles Hollifield, were our official taste-testers when I made this recipe.  They liked it so much that Charles made it at their home the next week.  Now, Charles is a retired attorney and has given me great advice over the many years of our friendship probably keeping me out of lots of trouble, and Lynn has kept me up to date on the insurance industry.  In turn, Joe and I have served a meal or two to them; but little did I know that Charles could cook more than frying bacon and making coffee!  He surprised both Lynn and me with his version of the recipe made from his “taste-memory”.  (I think I just coined a word.)  He cooked the sausages with the pre-cut fajita vegetables in an iron skillet all at the same time skipping my veggie mixture with the cheese.  They both reported that the Hollifield version of the hoagies was wonderful.  Perhaps I should give up my day-job and take-up “reading” law?

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