Italian Sloppy Joes
Made with sausage, peppers, marinara, and mozzarella, our Italian Sloppy Joes are a delicious twist on the classic American version of this iconic sandwich.
Our Italian Sloppy Joe sandwich recipe switches some of the ingredients in the standard version of this classic American sandwich with Italian-style favorites.
The filling is made with a sautéed combination of crumbled Italian sausage, sweet bell peppers, onions and marinara or spaghetti sauce. A bit of balsamic vinegar pulls all the flavors together by adding that sweet-and-savory quality that’s a signature flavor of traditional Sloppy Joes.
To finish the sandwiches, we load this flavorful filling into oregano-dusted torpedo rolls, top each with shredded mozzarella cheese and pop them in the oven just long enough to give the outside of the rolls a light toasting and melt the cheese.
The result is a delicious hot sub with zesty Italian flavors and all the gooey goodness of a traditional Sloppy Joe.
Italian Sloppy Joes
- 1 lb sweet Italian sausage, casings removed
- 4 to rpedo rolls, 6-inch
- Olive oil
- Dried oregano
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1/2 green bell pepper, cored and cut into 1/2-inch cubes
- 1/2 red bell pepper, cored and cut into 1/2-inch cubes
- 3/4 cup [marinara] or spaghetti sauce
- 2 teaspoons balsamic vinegar
- 1 cup shredded mozzarella cheese
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Arrange the torpedo rolls on the baking sheet and cut a slit in the top of each roll, being careful not to slice all the way through the bottom.
- Brush the tops of the rolls with a bit of olive oil, sprinkle with dried oregano and set aside.
- Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
- Add the sausage and brown lightly, breaking up large chunks into small pieces as the meat cooks.
Tip: A potato masher is a great tool to use for breaking up ground meat and sausage.
- Drain any excess fat from the pan, then add the onion and sauté until softened, 3 to 4 minutes.
- Add the garlic and bell peppers and continue cooking until the peppers are crisp tender, 3 to 4 minutes longer.
- Stir in the marinara sauce and balsamic vinegar, cover and continue cooking for 10 minutes, stirring occasionally.
- Spoon the meat mixture into the rolls and top each with 1/4 cup of shredded mozzarella.
- Bake the sandwiches until the cheese has melted and the rolls are lightly toasted, about 5 minutes.