- 4 hot dog buns (I recommend a dense hard bread because my cheap Ballpark buns became soggy)
- 1/2 c. butter, room temperature
- 1/4 c. fresh basil, finely chopped
- 1/4 c. fresh parsley, finely chopped
- 1 tsp. garlic, minced
- 1 lb. ground Italian sausage
- 14 oz. can tomato sauce
- 1/4 c. red cooking wine
- 1 Tbsp. basil, chopped
- 2 tsp. Nature’s Seasoning
- 4 slices mozzarella cheese
- 4 slices provolone cheese
- 1/4 c. red onion, diced
- chopped basil for garnish
- In a medium sized pot, brown the Italian sausage. Once cooked through, pour in the tomato sauce and red wine. Bring to a boil and allow to simmer for 15 minutes or until the mixture has thickened slightly.
- Turn the broiler on.
- In a small bowl, combine the room temp butter, basil, parsley, and garlic. Use a fork to cream the ingredients together. Use a butter knife and smear the butter onto each bun generously. Place the buns into a baking dish that allows the buns to remain open, while resting on each other for support. Broil until the edges become a light brown (this step is extremely important because browning up the bread prevents it from getting soggy when the sausage mixture is added). Remove from the oven. Turn the oven temp to 400*.
- Place one slice of mozzarella cheese into each buns, I folded mine in half to reach to full length. Use a slotted spoon and fill each bun with the sausage mixture. Be careful not to drown the buns with too much liquid (there will be lots of delicious sauce left). Top each sandwich with a piece of provolone cheese, split in half. Cover the dish with foil and bake for about 10 minutes or until the cheese is melted and the buns are firm and crispy.
- Garnish with diced red onion and additional basil.
Yields 4 sandwiches.
Eat, Bork, and Be Merry!
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