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.