MOZZARELLA-PROVOLONE SAUSAGE GRINDERS

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Mozzarella-Provolone Sausage Grinders image

How to make Mozzarella-Provolone Sausage Grinders

Provided by @MakeItYours

Number Of Ingredients 39

Makes: 12 servings
Prep: 25 mins
Cook: 30 mins
Chill: overnight
Heat: 2 hrs to 3 hrs(high)
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Mozzarella-Provolone Sausage Grinders
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ingredients
1
pound bulk hot or sweet Italian sausage
1
pound lean ground beef
2
15 ounce can fire-roasted diced tomatoes, undrained
1
8 ounce can tomato sauce
1
tablespoon dried Italian seasoning, crushed
1
tablespoon balsamic vinegar
1/2
teaspoon salt
1/4
teaspoon crushed red pepper
2
small green sweet peppers, seeded and cut into bite-size strips
1
large yellow onion, sliced
6
cloves garlic, minced
2
tablespoons olive oil
12 - 15
10 inches French-style rolls or hoagie buns, split
12
to 15 slices mozzarella and/or provolone cheese, halved
Sliced pickled banana peppers

Steps:

  • The day before: In a Dutch oven cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Remove sausage from Dutch oven; set aside. In the same Dutch oven cook ground beef over medium-high heat until brown; drain off fat. Return sausage to Dutch oven. Stir in tomatoes, tomato sauce, Italian seasoning, vinegar, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until mixture is thickened.
  • Meanwhile, in a large skillet cook sweet peppers, onion, and garlic in hot oil over medium heat until tender, stirring occasionally. Stir onion mixture into meat mixture; cool slightly. Transfer meat mixture to a storage container; cover and chill overnight.
  • Tailgate day: Transfer meat mixture to a 3 1/2- or 4-quart slow cooker with a car adapter. Cover and reheat on high-heat setting for 2 to 3 hours or until heated through.
  • Meanwhile, preheat broiler. Place half of the rolls, cut sides up, on a large baking sheet. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until rolls are toasted. Repeat with the remaining rolls; cool. Place rolls in a resealable plastic bag.
  • Tightly cover slow cooker and tote in an insulated carrier. Tote rolls at room temperature. Tote cheese and banana peppers in an insulated cooler with ice packs.
  • At the tailgating site, plug slow cooker into car adapter and keep meat mixture warm on warm-heat setting. To serve, fill rolls with cheese and meat mixture. Serve with banana peppers.
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