Go Back

Italian Sausage & Peppers Panini

Jessica T. Brown
A delicious, protein-packed Italian sausage sandwich layered with caramelized peppers and onions, perfect for a quick, satisfying lunch or dinner.
Packed with flavor, fiber, and healthy fats, it’s an everyday meal that’s both nutritious and comforting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Main Course, Sandwich
Cuisine Italian-inspired
Servings 5

Equipment

  • 1 Large Saucepan
  • 1 Large Cast Iron Skillet
  • 1 Sharp Knife
  • 1 Tongs
  • 1 cutting board

Ingredients
  

  • 1/4 cup extra-virgin olive oil divided
  • 6 garlic cloves finely minced, divided
  • 2 teaspoons dried Italian herb blend
  • 1 teaspoon fennel seeds
  • 1/4 to 1 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 2 1/2 cups low-sodium chicken stock
  • 1 15-ounce can tomato sauce
  • 3 medium bell peppers yellow, red, or green, thinly sliced
  • 2 medium sweet onions thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 Italian sausages sweet or hot, 4 ounces each
  • 4 Italian sub rolls 8-inch, split and lightly toasted

Instructions
 

  • Prepare the Flavorful Tomato Base: Start by gathering a large saucepan and adding 2 tablespoons of extra-virgin olive oil over medium heat.
    Once the oil shimmers lightly, add half of the minced garlic along with 2 teaspoons of Italian herb blend, 1 teaspoon of fennel seeds, and 1/4 to 1 teaspoon of crushed red pepper flakes.
    Stir constantly for about 1 minute, allowing the garlic to turn fragrant and lightly golden without burning.
    Pour in 1 cup of dry white wine, stirring gently for 1 minute to deglaze the pan and release the herb aromas.
    Slowly add 2 1/2 cups of chicken stock and 1 can (15 ounces) of tomato sauce.
    Bring the mixture to a gentle simmer, letting the flavors meld into a rich, aromatic sauce.
  • Cook the Sausages in the Tomato Mixture: Add the sausages directly to the simmering tomato sauce.
    Keep the heat at medium to maintain a gentle simmer, ensuring the sauce bubbles softly around the sausages.
    Stir occasionally, but carefully, to avoid breaking the sausages.
    Continue cooking for 8–10 minutes, or until the internal temperature of the sausages reaches 145°F (62°C).
    Once fully cooked, remove the saucepan from heat and set aside. The sausages should be plump, juicy, and infused with the savory tomato-herb base.
  • Sauté the Peppers and Onions: While the sausages are cooking, place a large cast-iron skillet over medium-high heat and allow it to preheat for about 3 minutes.
    Add the remaining 2 tablespoons of olive oil and heat until shimmering.
    Toss in the sliced bell peppers and onions along with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
    Cook the vegetables, stirring occasionally, for 12–14 minutes until they soften, release their natural sweetness, and start to lightly caramelize around the edges. The vegetables should be tender but still retain some texture.
  • Enhance the Aromatics: Add the remaining minced garlic to the softened pepper and onion mixture.
    Stir frequently for about 1 minute, allowing the garlic to release its aroma and blend with the caramelized vegetables.
    Be careful not to let the garlic burn, as it can develop a bitter taste.
    At this stage, your kitchen should be filled with a rich, inviting scent of roasted peppers, onions, and garlic.
  • Sear the Sausages for Added Flavor: Using tongs, carefully move the pepper and onion mixture to the edges of the skillet, creating a space in the center.
    Place the cooked sausages in this clearing. Sear the sausages over medium-high heat for about 4 minutes, flipping occasionally to develop golden-brown spots on all sides.
    While searing, stir the peppers and onions occasionally to prevent sticking and ensure even browning.
    This step adds a slightly crispy texture and intensifies the sausage’s flavor.
  • Combine the Sausage and Pepper Mixture: Take 1 cup of the tomato-sausage cooking liquid from the saucepan and pour it into the skillet with the peppers and onions.
    Stir constantly for about 1 minute until the sauce thickens slightly and evenly coats the vegetables.
    This will create a harmonious, rich filling that brings the sandwich together, ensuring every bite is saucy and flavorful.
    Remove the skillet from heat once the mixture reaches a consistency you like.
  • Assemble the Sandwiches: Take the 8-inch sub rolls and split them lengthwise, toasting them lightly if desired for extra crunch.
    Place one sausage in each bun.
    Evenly distribute the pepper and onion mixture over the sausages, making sure to spoon any remaining sauce from the skillet on top for maximum flavor.
    Serve immediately while hot, letting the colors, textures, and aromas shine in every bite.
  • Optional Serving Tips: For added flair, sprinkle a little grated Parmesan or provolone cheese over the peppers and onions, or add a few fresh basil leaves for a pop of herbal freshness.
    This sandwich pairs well with a simple green salad or oven-roasted potato wedges for a complete, satisfying meal.

Notes

  • Italian Herb Blend: Use a mix of dried oregano, basil, thyme, rosemary, sage, and marjoram. Fresh herbs can be substituted, but reduce the quantity to avoid overpowering the dish.
  • Red Pepper Flakes: Adjust the amount based on your heat preference. Mild varieties are perfect for subtle spice; hotter flakes will add a punch.
  • Sausage Selection: Sweet or hot Italian sausages work. Choose high-quality sausages with minimal fillers for the best flavor and texture.
  • Peppers and Onions: Slice uniformly for even cooking. Bell peppers can be mixed colors for visual appeal and sweetness balance.
  • Cooking Liquid: Reserve part of the tomato-sausage mixture to add flavor and moisture to the peppers and onions when combining.
  • Toasting Buns: Lightly toasting the sub rolls adds texture and prevents them from becoming soggy when filled with sauce.