Italian Sausage Subs
Serves 8.
By Dennis W. Viau; an original recipe.
Where I grew up, we called these “grinders”. In other parts of the country they are known as hoagies, submarine sandwiches (subs), heros, poor boys (po’ boys) and possibly other names. I ate these in a little Italian deli in Norwich, Connecticut and I decided I wanted to share the idea here.
Ingredients:
8 Italian sausages; sweet, mild, or hot
2 tablespoons pure olive oil (not extra virgin, which burns at high temperature)
2 cloves garlic, minced
1 28-ounce (794g) can Roma tomatoes, preferably imported San Marzano
1 6-ounce (170g) can tomato paste
2 cups (475ml) water
Pinch of salt
Dash of dried oregano
8 hoagie rolls
About 12 slices provolone cheese
Directions:
Heat about 1 tablespoon oil in a skillet over medium heat and brown the sausages on all sides, about 3 minutes per side. While the sausages are browning, purée the tomatoes in a food process or blender, or use an immersion blender.
Heat the remaining oil in a large saucepan. Add the minced garlic and cook over medium-low heat less than a minute. Add the tomatoes, tomato paste, water, salt and oregano. Place the browned sausages in the sauce, pushing them below the surface. Raise the heat and bring the pot to a boil. Reduce the heat to low and simmer, uncovered, 1 hour.
Open a hoagie roll and coat the insides with some of the sauce, a few tablespoons. Cover the sauce with 1½ slices of provolone cheese, enough to cover the roll from end to end. Place a cooked Italian sausage in the roll.
Serve. Save any remaining sauce for serving pasta later (it will have some of the flavor of the sausages and be delicious).
If you believe this recipe is worth having, please consider making a donation toward this web site's maintenance. Thank you.
