MOZZARELLA-PROVOLONE SAUSAGE GRINDERS

Mozzarella-Provolone Sausage Grinders image

How to make Mozzarella-Provolone Sausage Grinders

Provided by @MakeItYours

Number Of Ingredients 39

Ingredients

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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