The other day my father was on a recipe search for Italian Sausage Sandwiches. I did some browsing and found a decent rendition at a site called Niki’s Recipes. Dad gave the dish a try and said it was excellent:

 

Italian Sausage Sandwiches

¾ LBS bulk Italian sausage or ground beef

1 jar (16 oz.) spaghetti sauce, about 1¾ cups

½ C sliced pitted ripe olives

4 French style rolls

4 slices Mozzarella cheese

 

Preheat the oven to 375°. In a skillet, brown the sausage and drain off fat. Stir in sauce and olives; heat through. Split rolls lengthwise without cutting through opposite side. Hollow out buns slightly. Halve cheese slices lengthwise. Place a piece of cheese on bottom half of each roll. Divide meat mixture evenly among the four rolls. Place another cheese slice atop meat; close rolls. Wrap each sandwich in foil and seal. Place on a baking sheet. Bake wrapped sandwiches for fifteen minutes. Unwrap and serve. Makes four servings.

 

When I lived in Pocatello, Idaho a few years ago there was one Italian restaurant in town that made the best sausage sandwich I have ever tasted. I have never found another like it, but I’m hoping this recipe fits the bill.

 

Along the same lines, Campbell’s Kitchen had a little gem in their  newsletter today. I’ve re-printed the recipe below:

 

Ravioli and Sausage

½ LB Italian sausage, casing removed 

1  jar (28 oz.) Prego® Chunky Garden Mushrooms & Green Pepper Pasta Sauce

2  pkg. (about 14 oz. each) frozen cheese-filled ravioli, cooked and drained 

Grated Parmesan cheese

 

Cook the sausage in a skillet until browned, stirring to separate meat. Pour off fat. Add the pasta sauce; heat through. Serve over ravioli with cheese. Serves 4.