Italian Sloppy Joes

Our Italian Sloppy Joe sandwich direction switches a number of the ingredients within the commonplace version of this classic yank sandwich with Italian-style favorites.

The filling is created with a sautéed combination of fragmented Italian sausage, sweet bell peppers, onions and pasta sauce or pasta sauce. to a small degree of oleoresin, vinegar pulls all the flavors along by adding that sweet-and-savory quality that is a signature flavor of ancient Sloppy Joes.

Ingredients
1 lb sweet Italian sausage, casings removed
4 (six-inch) torpedo rolls
Olive oil
Dried oregano
1/2 cup onion, chopped
3 cloves garlic, minced
1/2 green bell pepper, cored and cut into 1/2-inch cubes
1/2 red bell pepper, cored and cut into 1/2-inch cubes
3/4 cup marinara or spaghetti sauce
2 teaspoons balsamic vinegar
1 cup shredded mozzarella cheese

Instructions
1.Preheat the oven to 400°F and line a baking sheet with aluminum foil.
2.Arrange the torpedo rolls on the baking sheet and cut a slit in the top of each roll, being careful not to slice all the way through the bottom.
3.Brush the tops of the rolls with a bit of olive oil, sprinkle with dried oregano and set aside.
4.Heat 2 tablespoons of olive oil in a large frying pan over medium heat.
5.Add the sausage and brown lightly, breaking up large chunks into small pieces as the meat cooks.
Tip: A potato masher is a great tool to use for breaking up ground meat and sausage.
6.Drain any excess fat from the pan, then add the onion and sauté until softened, 3 to 4 minutes.
7.Add the garlic and bell peppers and continue cooking until the peppers are crisp tender, 3 to 4 minutes longer.
8.Stir in the marinara sauce and balsamic vinegar, cover and continue cooking for 10 minutes, stirring occasionally.
9.Spoon the meat mixture into the rolls and top each with 1/4 cup of shredded mozzarella.
10.Bake the sandwiches until the cheese has melted and the rolls are lightly toasted, about 5 minutes.