A special sauce with a kick takes standard hoagies up a notch looking at you harissa mayo!
Its slathered on fluffy hoagie rolls stuffed with crisped-up sausages and a pepper-and-onion mixture.
Its a simple meal with lots of flavor and one youll keep on rotation.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Claire Spollen
Sliced bell peppers of any color are a perfect stand-in for the mini sweet peppers.
If youre looking for a shortcut, use jarred roasted red peppers.
This recipe was developed by Melissa Gray.
Place sausages on a baking sheet lined with aluminum foil.
Bake until a thermometer inserted in center of sausages reads 130F, about 15 minutes.
Meanwhile, heat 2 tablespoons oil in a large, heavy skillet over medium.
Add onion; cook, stirring occasionally, until starting to brown, about 4 minutes.
Add peppers and increase heat to medium-high.
Cook, stirring occasionally, until peppers are tender and onion is deep brown, about 10 minutes.
Stir in garlic, oregano, and salt.
Cook, stirring often, until fragrant, about 1 minute.
Place hoagie rolls in oven, directly on rack, until warm, about 3 minutes.
Transfer pepper mixture to a medium bowl.
Wipe skillet clean and return to medium-high.
Add remaining 1 tablespoon oil to skillet and place sausages, cut side down, in skillet.
Cook until browned, 3 to 4 minutes.
Flip and cook until browned on other side, 1 to 2 minutes.
Whisk mayonnaise, harissa, and vinegar in a small bowl.
Split hoagie rolls lengthwise.
Slather most of harissa mayo on cut sides of each roll; stuff with pepper mixture and sausages.
Drizzle with remaining harissa mayo.
2,000 calories a day is used for general nutrition advice.
