A simply perfect Greek-style sausage and peppers sandwich, made in one pan and taken to foreign places with the use of dill, cucumber, and feta cheese!
I’ve pretty much given up on truly loving Greek cuisine.
I know – say it ain’t so!
When you have had as many bad (bad as in disgusting) experiences with baklava and gyros, and adding the fact that I think lamb is gross, and loathe the very existence of any kind of olive…
Let’s just say, a suggestion to go out for Greek food is met with strong distaste.
There have been some shining dishes that I have enjoyed, though, and most of them were either desserts, or involved feta cheese.
You guys know how I feel about all cheeses (except blue), and I! freaking! love! feta! My adoration knows no bounds for the tangy, dry stuff, and after using it to top my Greek-Style Sausage and Peppers Sandwich!
I can hardly believe it! It’s almost time for vacation again for Mr. Crumby and I!
Two more weeks and we will be turning off our alarm clocks for nine days and settling in for a relaxing staycation. It’s a week promising lots of laziness, video games, Netflix binge-watching, puppy-cuddling, and getting crafty in the kitchen.
Our last vacation…was amazing, for what it was worth. But with all that buildup I put out in to the universe and on this blog prior to the trip, I was not expecting things to go wrong the way they did, nor was I ready to come home early. And I know I haven’t shared the story yet, but I will! And I can promise you 100% that we will be returning to Europe to finish our trip in the near future.
We might just add Greece to the itinerary on our next go around.
Our vacations always include a good amount of eating, and I’d love to see what they do with feta in its country of origin. It’s really a versatile cheese, and it deserves to be use for so much more than just as a salad topping, which is what it’s so often relegated to here in the U.S.
Baked potatoes, mac & cheese, pizza, desserts…the possibilities are endless.
I mean, come on, have you ever put feta on a sausage and peppers sandwich??
If you have, kudos. If not, you’re really missing out!
This sandwich was a real treat! I originally thought of doing a gyro-style sandwich, wrapped in a pita and made with a melted feta tatziki sauce.
Do you know what happens to feta when you try to melt it down to a sauce?
It just doesn’t work, we’ll leave it at that.
So, the cheese, cucumber, and dill made their way to a few fresh hoagie rolls, and became a culturally confused, but totally tasty dinner.
More sandwich recipes to love!
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Greek-Style Sausage & Peppers Sandwich
- 4 Italian sausage links
- 2 tablespoons olive oil
- 1 large red bell pepper sliced
- 1 medium red onion sliced
- 3 cloves garlic minced
- kosher salt & pepper to taste
- ½ cup dry white wine
- 1 large tomato diced
- 1 small cucumber sliced
- dried oregano
- red pepper flakes
- 3 sprigs fresh dill
- 4 hoagie rolls 6-inch
- 6 ounces feta cheese
- Prep vegetables, and cut each sausage into 5 pieces.
- In a large saute pan with a lid, heat olive oil over medium heat.
- Add the sausage and brown them slowly, cooking for several minutes and turning occasionally so they brown evenly on all sides. Remove from the pan and set aside.
- Increase heat to high and add the onions and peppers. Toss to coat with oil and sear until they start blackening, about 5 minutes, stirring occasionally.
- Next, add garlic and sprinkle with salt and pepper to taste; cook for 1 more minute.
- Add the white wine (I used Sauvigon Blanc), and scrape the bottom of the pan with a wooden spoon to loosen the browned bits.
- Let the wine cook down by half, then add the tomatoes, cucumber, oregano, red pepper flakes, and dill, stirring well to combine.
- Return the sausage to the pan and reduce heat to low. Cover and simmer about 20 minutes, or until the peppers are soft the sausages are cooked through.
- Slice each hoagie roll open and toast to desired color, then portion sausage and peppers in to each roll. Top with feta cheese and serve.