All fans of the late great Jimmy Buffett will find something to love in this hearty sandwich! Parrothead™ Subs are big on flavor and even bigger on style. Each roll is brushed with garlic butter and sprinkled with zesty seasonings, so there is never a bland or boring bite to be found! Better yet, the filling makes use of two different kinds of sausage and some bright and spicy peppers to make your taste buds sing out in joy! Parrothead Subs ensure you don’t need a cheeseburger in paradise to be happy with your lunch!

Ingredients

    For the filling:

    • 3/4 pound sweet Italian sausage, in casing
    • 3/4 pound hot Italian sausage, in casing
    • water, to taste
    • 2 tablespoons extra-virgin olive oil, plus more, to taste
    • 2 large cloves garlic, crushed
    • 1 large onion, thinly sliced
    • 2 cubanelle peppers (light green mild Italian peppers), seeded and thinly sliced
    • 1 red bell pepper, thinly sliced
    • salt, to taste
    • black pepper, to taste
    • 2-3 jarred hot cherry peppers, banana peppers, or pepperoncini, finely chopped, plus 3 tablespoons juice, reserved from the jar

    For the bread:

    • 4 (8-inch) crusty semolina submarine sandwich rolls, sesame seed or plain
    • 1 tablespoon extra-virgin olive oil
    • 3 tablespoons butter
    • 1 large clove garlic, crushed
    • 1 1/2 teaspoons dried Italian seasoning blend

    Directions

    Step 1 –In a large nonstick skillet, add the sweet Italian sausage and the hot Italian sausage and pierce their casings with a fork.

    Step 2 –Add about 1 inch of the water to the pan.

    Step 3 –Place the skillet over medium-high heat and bring the water to a boil.

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    Step 4 –Cover the skillet and reduce the heat to low.

    Step 5 –Simmer the sausages until they reach an internal temperature of at least 145 degrees F, about 10 minutes.

    Step 6 –In a second skillet over medium-high heat, add 2 tablespoons of the olive oil.

    Step 7 –Add 2 cloves of the crushed garlic, the onion, the cubanelle peppers, and the red bell pepper to the hot oil and cook, while stirring, until tender, about 4-5 minutes.

    Step 8 –Season the vegetable mixture with the salt and the black pepper.

    Step 9 –Drain the sausages and return the sausages to the same skillet over medium-high heat.

    Step 10 –Add a drizzle of the extra olive oil to the skillet with the sausages and cook until the sausage casings are browned and crisp, about 3-4 minutes.

    Step 11 –Transfer the sausages to a cutting board and slice them on an angle into 2-inch pieces.

    Step 12 –Return the sausage pieces to the same skillet and sear until browned, about 2 minutes per side.

    Step 13 –Preheat the broiler.

    Step 14 –Split the sandwich rolls and place them on a baking tray.

    Step 15 –Toast the sandwich rolls under the broiler until golden, about 1-2 minutes.

    Step 16 –In a small pan over medium heat, add the remaining 1 tablespoon of the olive oil and the butter and heat until the butter is melted.

    Step 17 –Add the remaining garlic and let it sizzle until fragrant, about 1-2 minutes.

    Step 18 –Brush the toasted rolls with the garlic-butter.

    Step 19 –Sprinkle the rolls with the Italian seasoning.

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    Step 20 –Add the vegetable mixture to the sausage slices.

    Step 21 –Add the hot peppers and the hot pepper juice to the sausage mixture and toss to combine.

    Step 22 –Divide the sausage mixture evenly into each of the sandwich rolls and serve.