Recipes and Cooking Italian Sausage Grinders Be the first to rate & review! Think of these delightfully drippy sandwiches like Sloppy Joes with an Italian twist! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 30 mins Broil Time: 2 mins Total Time: 57 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound bulk hot or sweet Italian sausage 1 14.5 ounce can fire-roasted diced tomatoes 1 14.5 ounce can crushed tomatoes 2 cloves garlic, minced 1 teaspoon balsamic vinegar 1 teaspoon dried basil, crushed ½ teaspoon dried oregano, crushed ¼ teaspoon salt ¼ teaspoon crushed red pepper 1 small yellow onion, sliced 1 small green sweet pepper, seeded and cut into strips 2 tablespoon olive oil 4 French-style rolls or hoagie buns, split 4 slices provolone cheese Directions In a large saucepan cook the sausage over medium heat until no longer pink; drain off fat. Stir in undrained diced tomatoes, undrained crushed tomatoes, the garlic, vinegar, basil, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until thickened. Meanwhile, in a large skillet cook onion and sweet pepper in the hot oil over medium heat until tender. Set aside and keep warm. Preheat broiler. Place split rolls on a baking sheet. If desired, toast rolls. Spoon the meat mixture evenly on the bottom halves of rolls. Top with onion mixture. Top with cheese slices. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese melts and bubbles. Add tops of rolls. Hannah Bigot Baking Directions: Prepare as directed, but do not broil. Preheat oven to 325°F. Wrap sandwiches with foil. Bake about 15 minutes or until heated through. Pickled Pepper Sausage Grinders: Prepare as directed, except omit onion, sweet pepper, and olive oil. Top meat mixture evenly with 1/2 cup bottled roasted red sweet peppers, drained, and 1/2 cup bottled sliced banana or pepperoncini peppers, drained.Per sandwich: 672 cal., 41 g total fat (21 g sat. fat), 96 mg chol., 2,339 mg sodium, 37 g carbo., 3 g fiber, 37 g pro.Exchanges: 1 1/2 Vegetable, 2 Starch, 4 High-Fat Meat, 1 1/2 Fat Rate it Print Nutrition Facts (per serving) 735 Calories 48g Fat 38g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 735 % Daily Value * Total Fat 48g 62% Saturated Fat 21g 105% Cholesterol 96mg 32% Sodium 2121mg 92% Total Carbohydrate 38g 14% Total Sugars 8g Protein 37g Vitamin C 47.2mg 236% Calcium 323.1mg 25% Iron 4.1mg 23% Potassium 161mg 3% Folate, total 52.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.