Italian Sausage Sandwiches with Basil Aioli

Italian sausage sandwich with roasted peppers and onions, drizzled with basil aioli.

5 from 2 votes

Italian Sausage Sandwiches with Basil Aioli

Experience the ultimate Italian Sausage Sandwich with Basil Aioli—a delightful blend of bold and delicate flavors, combining sweet, savory, melty, creamy, and crispy elements. It's the epitome of an extraordinary sausage on a bun.

Prep Time10

Cook Time30

Total Time40

Course: Food + Drink, Main, Main Course, Sandwiches

Cuisine: Italian, north american

Keyword: one-pan meals, sheet pan recipe, Simple Recipe, Spicy

Servings: people

Calories: 979kcal

Author: Philip Lago and Mystique Mattai

Ingredients

Italian Sausage Sandwiches

1 large sweet onion halved and sliced crosswise
2 medium red bell peppers seeds and stem removed, sliced lengthwise
2 medium green bell peppers seeds and stem removed, sliced lengthwise
3 tablespoon olive oil
½ teaspoon sea salt
½ teaspoon black pepper freshly ground
6 links Italian sausage to taste - mild, spicy, or sweet
6 sausage buns
½ cup grated provolone cheese

Basil Aioli

1 cup mayonnaise
1 clove garlic grated
1 bunch fresh basil about 1 cup
2 tablespoon pickle juice
1 pinch sea salt
1 pinch black pepper freshly ground

Instructions

Preheat the oven to 425°F. Clean and slice the onions and peppers.
Place onions and peppers in a large mixing bowl. Drizzle with olive oil, then season with ¾ teaspoon of salt and pepper. Toss to mix and transfer to a large baking sheet.
Arrange the sausages in the peppers and onions, nestling the links down so they are touching the surface of the pan. Place in the oven, lower-middle rack, and cook for 30 minutes, turning sausages halfway through.
For the basil aioli, spoon the mayonnaise into a blender container. Add garlic, leaves and tender stems of the basil, pickle juice, salt and pepper. Blend for 20-30 seconds, until the basil is broken down and the sauce is green. Transfer to a condiment bowl or squeeze bottle, then place in the fridge until serving.
Slice the sausage buns lenghtwise and arrange on a baking sheet. Sprinkle the buns with grated provolone cheese and place in the top rack of the oven for the final 5 minutes of the sausages' cooking time, or until the cheese is melted and the edges of the buns begin to brown. Place on a serving plate or board.
To serve, place a sausage link on a cheesy toasted bun, arrange a generous portion of peppers and onions overtop and drizzle liberally with the basil aioli.

Video

Notes

Substitutions

Provolone cheese: use mozzarella or mild cheddar cheese.
Pickle juice: use lemon juice, red wine vinegar, or white vinegar in equal amounts.

Cooking Variations

Barbecue: heat the grill on high. Arrange the sausages on one side of the barbecue and the onions and peppers on the other side. Lower heat to medium. Cook the vegetables for about 8 minutes and the sausages for about 12 minutes.
Air Fryer: the recipe will likely need to be halved in order to fit in an air fryer. Prepare as in the recipe but shorten the cooking time to about 15-20 minutes, or until the sausage is cooked through (160°F). Toast the buns for a minute or two after the sausages are cooked and removed from the air fryer.
Stovetop: Heat a skillet on medium-high and drizzle lightly with olive oil. Once the oil begins to smoke add the sausages and cook for 2-3 minutes per side, until browned. Add the peppers and onions and continue to cook, stirring occasionally for 10-12 minutes, or until the vegetables are tender and sausages are cooked through.

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