Skip to main content

Sausage and Pepper Sheet Pan Sandwiches

I come from a huge Italian American family, and food plays a huge role not only on holidays, but in every day life too.  I had a very hard time choosing what I wanted to post today, because I have so many memories associated with certain dishes.   I saw this recipe for Sausage and Pepper Sheet Pan Sandwiches in the Feb/Mar 2018 issue of Taste of Home, and I knew it was the one.  I immediately thought of trips to the beach we used to take as a family.  We'd play the arcade games, and grab lunch from one of the food stands.   You could smell the peppers and onions frying up all the way down the street.

I've made them at home before, the traditional way, parboiling the sausage, then frying everything up in a big skillet, but I love how this recipe is done on a sheet pan in the oven. I buy a brand of turkey sausage that is harder to cut when uncooked, so I browned it up quickly on the outside in a skillet first, then let it cool.   I used red onion, orange, red and yellow peppers.   I've got to admit, I was doubtful the sausage would cook through and the veg would be soft, but it was absolutely perfect after 30 minutes.

I used whole wheat rolls, and due to lack of reading comprehension on my part, topped them with the sausage mixture before I put the cheese on.   So I took the pictures, topped it with cheese and then stuck it under the broiler until it melted.  Oh, the taste of these brought me right back to the my childhood.  The sound of the waves, the great smells in the air, laughing and spending time with my family. Thanks so much to Debbie G. for sharing the recipe, it's definitely going to be made again and again.

Thanks also to Ellen from Family Around the Table for hosting #ItalianFood, and all of the #FestiveFoodies for sharing their amazing recipes.  

Sausage and Pepper Sheet Pan Sandwiches

Sausage and Pepper Sheet Pan Sandwiches


  • 1 pound uncooked sweet Italian turkey sausage links (I used hot)
  • 3 medium sweet red peppers, seeded and sliced (I used yellow and orange too)
  • 1 large onion, halved and sliced
  • 6 hot dog buns, split (I used whole wheat rolls)
  • 6 slices provolone cheese


  1. Preheat oven to 375°.
  2. Place sausage pieces in a 15x10x1-in. sheet pan, arranging peppers and onions around sausage.
  3. Drizzle olive oil over sausage and vegetables; bake, stirring mixture after 15 minutes, until sausage is no longer pink and vegetables are tender, 30-35 minutes.
  4. During last 5 minutes of baking, arrange buns cut side up in a second sheet pan; top each bun bottom with a cheese slice.
  5. Bake until buns are golden brown and cheese is melted.
  6. Spoon sausage and pepper mixture onto bun bottoms. Replace tops.
Yield: 6 servings.

For a family-sized sandwich, swap out the hotdog buns with a large loaf of French bread cut in half lengthwise.
sausage, peppers, onions
Created using The Recipes Generator

Baked Ziti with Meat Sauce by Hezzi-D’s Books and Cooks
Carpaccio di Tonno by Culinary Adventures with Camilla
Comtesse d'Italia Cocktail by Bear and Bug Eats
Eggplant Parmesan Casserole by Simple and Savory
Homemade Marinara Sauce by Frugal Pantry
Italian Cream Cake with Nutty Cream Cheese Frosting by Family Around the Table
Italian Slab Pie by All that's Jas
Italian Wedding Soup by Cindy's Recipes and Writings
Low Carb Lemon Chicken Piccata by Everyday Eileen
Pasta e Fagioli by A Day in the Life on the Farm
Sausage and Pepper Sheet Pan Sandwiches by Jolene's Recipe Journal


  1. What a fantastic sandwich. Nice and hearty. Don't you love recipes that take you back to your childhood? I sure do! Love your story.

    1. I've really got to get into my mom and gram's recipe boxes and make more of those childhood foods!

  2. One of my favorite foods in the world. Italian sausage sandwiches smothered in peppers and onions. I am so hungry for this right now.

    1. Me too! I've already put it on the menu again :)

  3. Yum! My boys love Italian sausage sandwiches. And I'll love the ease of a sheet-pan for this recipe. Thanks for sharing.

    1. I can't believe I haven't been making more sheet pan meals, they are so easy!

  4. Oh I am all about the SHeet Pan suppers lately. Sounds yummy!

    1. I definitely need to check out more of them, it was such a simple way to get dinner on the table!

  5. Forget the perfume, my favorite scent is when peppers and onions hit the hot pan. Loving this sandwich!

  6. I love using turkey sausage! These sandwiches are great. Easy to make as they are sheet pan! Perfect for any day!

    1. I only recently started buying it, but I really love it. It's great on flatbreads and pizza too.

  7. We eat a lot of sausage and peppers here. I usually put mine over rice with turkey sausage.

    1. I had some of the leftovers on a brown rice/quinoa mix, still amazing!

  8. I love that this is all on one sheet, easy clean up!

    1. Definitely makes it one of my favorite meals!


Post a Comment

Popular posts from this blog

Copycat Olive Garden Fried Lasagna

On a recent trip to Olive Garden, I tried the Lasagna Fritta.   Fried pasta and cheeses, with two fantastic sauces.    Few chain restaurant dishes stick with me, but I had a hard time getting this one out of my mind.   I decided I wanted to recreate it at home, but instead of an appetizer portion, I wanted dinner size.    It's a little fidgety, but once you get an assembly line process going, it's pretty smooth.   I used pre-shredded/grated cheeses, you are more than welcome to shred your own.   I also used store bought marinara and alfredo, but it would be over-the-top fantastic with from-scratch sauces. This was a huge hit here.   While it's not something that I'd make weekly, it was a fun way to present lasagna to my picky eater, who doesn't like a lot of red sauce.  Since there are only 3 of us, I froze the remaining fried bundles in single serve portions.   They can be heated from frozen, or defrosted in the fridge overnight.    Enjoy!   Fried Lasagna P

Southern Fried Chicken Strips

  Sometimes I defrost something with a specific meal in mind, and then the weather completely makes me crave something else.   We had a nice sunny warm stretch of weather here in New Hampshire over the weekend.   It was easy to ignore my menu plan of a heavy, creamy chicken and pasta dish for some crispy, golden brown fried chicken. I chose this recipe , and made very minor changes- first, I used Penzey's Roasted Garlic instead of regular garlic powder.   Second, I held the salt out of the flour mixture, I prefer to salt fried foods as they come out of the oil instead.   I also omitted the parmesan cheese, it didn't need it. I don't fry often, so I'm always glad when the recipe turns out to be worth it.  Using tenderloins made for a quick fry, and the crunchy outside stayed put when you cut them with a fork.    There was just the right amount of seasoning for the guys, though I admit I'd have like to have swapped out the paprika for some cayenne pepper.   I l

Southern Bird Dogs

We're eating lots of poultry lately, and I've started hearing the grumbling from my family.   With the grill covered with snow and ice again (yay New England!), my options were a little limited.    Staring at the package of chicken tenders in my fridge, I wondered what I could do to them that would be exciting and different.   I had a few hot dog rolls and 4 strips of bacon that needed to be used up. Enter Southern Bird Dogs.  I saw this recipe on She Wears Many Hats .   She used storebought chicken tenders, but recommended this recipe from Add A Pinch to make them from scratch.    I had everything on hand except the buttermilk.     I used the "add vinegar to regular milk" trick instead.   The only problem is that though that mimics the tang of buttermilk, it doesn't have that nice thick consistency.    My first coating on the chicken seemed thin, so I let them sit for 20 mins, then put them back through the milk and flour mixtures again.    I gave them another