These tasty sausage and melted provolone sandwiches are a snap to put together and can be made with grilled, roasted or pan-fried sausages.

By Melissa Clark

Ingredients

• 4cups shredded cabbage
• 2medium carrots, peeled and grated
• 3tablespoons mayonnaise
• 3pickled peppers, finely chopped, plus more for garnish
• 1tablespoon pickled-pepper juice, or more to taste
• ¼teaspoon kosher salt
• ⅛teaspoon black pepper
• 4hero or ciabatta rolls, each about 8 to 10 inches long, split
• ½pound sliced provolone
• 4cooked Italian sausages, at room temperature

Preparation

1. Step 1

   In large bowl, toss together the cabbage, carrots, mayonnaise, the 3 chopped pickled peppers, pepper juice, salt and pepper. Let the mixture stand for 10 minutes.

2. Step 2

   Meanwhile, heat the broiler. Arrange the rolls, split side up, on a baking sheet. Line the inside of each roll with provolone. Arrange the sausages on the baking sheet next to the rolls. Put the sheet under the broiler. Cook until the cheese is bubbling and the sausages are warm, 1 to 2 minutes (make sure the rolls do not burn).

3. Step 3

   Place a sausage inside each roll. Top generously with coleslaw and sprinkle with additional pickled peppers. Serve any additional coleslaw on the side.

    

https://cooking.nytimes.com/recipes/1013191-italian-sausage-sandwiches