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Sausage Parmesan Sub Sandwiches

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5:30 Challenge / 5 ingredients / 30 minutes

I fear I am experiencing “grilling burnout.” During recent months I found myself instinctively preparing lighter dishes, notably fish and vegetarian entrees, to beat the heat. Now I am craving more heavily flavored substantial fare with a little more oomph.
While I am not ready to give up the convenience of outdoor cooking, I am grilling with a slightly different attitude.
I was recently in the mood for sausages, but wasn’t willing to surrender to a heavier pasta option, so I turned to the grill for these satisfying sandwiches. These sausage subs are substantial enough for dinner, and by using indirect heat, you can even melt the cheese and heat the sauce without having to turn on the stove.

Depending on where you come from, these sandwiches can be called subs, hoagies, heroes or grinders. I like using a roll with some crunch. If you can’t find one that fills the bill, use a toasted narrow split baguette (removing excess breading if necessary) instead of resorting to a soft hot dog bun.
For a lighter version, use chicken sausages. -- Jeanne Besser

Hands on time:   Total time: 30 minutes  Serves: 4


    4 Italian mild or hot
    4 crusty long sandwich rolls
    1 cup pasta sauce
    1/2 cup grated mozzarella cheese
    1/4 cup shredded Parmesan cheese


Preheat the grill. Cook the sausages, turning every 5 minutes for even cooking. When cooked through, remove from heat.
On a baking sheet, open rolls and fill with sausages. Top with sauce, mozzarella and Parmesan. You can either place the baking sheet back on the grill over low heat or place rolls directly over indirect heat. Heat until cheese melts.


To make the meal: Potato nuggets and broccoli


Per serving: 580 calories (percent of calories from fat, 67), 25 grams protein, 23 grams carbohydrates, 1 gram fiber, 42 grams fat (16 grams saturated), 102 milligrams cholesterol, 1,210 milligrams sodium.

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