Sausage and Pepper Sandwich Recipe
A spicy Texas Barbecue twist on a classic Italian sandwich using Dickey's Jalapeno Cheddar Kielbasa.
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2 Tbsp Salted Butter
1 Large White Onion, thinly sliced
2 Poblano Peppers, thinly sliced
1 Can Rotel Tomatoes
4 Each Hoagie Rolls
2 Ropes Dickey’s Jalapeno Cheddar Sausage, halved and butterflied
Pre-heat grill to 375 degrees.
Place butterflied sausages on the grill and grill on each side until heated through, about 10 minutes.
Heat butter in a pan on medium low heat and add onion and peppers and cook until softened. Add Rotel and cook until the moisture steams out. Season with salt and pepper.
Toast the hoagie rolls on the grill.
Assemble the sandwiches by place the sausage on the hoagie roll bottom, then evenly distribute the pepper mixture over the 4 sandwiches.
Cut each sandwich in half on a slight bias and serve.