Sheet Pan Sausage and Pepper Hoagies

  • Author: Jill Hough
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings 1x


Meaty, cheesy, and easy! One the world’s best sandwiches is better than ever—because it all cooks together on one sheet pan!


  • 6 hoagie or sub rolls
  • 3 bell peppers (red, yellow, green, or a combination), cut into 1/4-inch slices
  • 1 red onion, cut into 1/4-inch slices
  • 3 Tbsp. olive oil
  • 1 Tbsp. red wine vinegar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 6 fully cooked dinner sausage links (brats, Polish sausages, chicken sausages, hot links, etc.)
  • 2 Tbsp. chopped fresh basil
  • 6 slices cheese (provolone, mozzarella, American cheese, whatever you like)


  1. Preheat the broiler. Arrange one rack in the middle of the oven and another about 6 inches from the heating element.
  2. Split the rolls so they open like a book. Arrange them split side up on a large rimmed baking sheet and broil on the upper rack until lightly toasted, 2 to 4 minutes.
  3. Set the rolls aside on a plate. Preheat the oven to 400°F.
  4. Meanwhile, mix together the peppers, onion, olive oil, vinegar, salt, and pepper.
  5. Arrange the pepper mixture on the baking sheet, spreading it into a single layer covering about two-thirds of the sheet. Arrange the sausages on the remaining third.
  6. Bake until the vegetables are tender and the sausage is heated through, about 30 minutes.
  7. Arrange the cheese slices on top of the peppers. Turn on the broiler, and return the sheet pan to the upper rack. Broil until the cheese is slightly melted, about 1 minute.
  8. Put a sausage on each roll. Use a large spatula to scoop up a slice of cheese and the vegetables under and around it and arrange it on top of one of the sausages. Repeat with remaining sausages.
  9. Sprinkle with the basil and serve.


*Nutrition information will vary based on your sausage and cheese choices.