Italian Sausage and Peppers on Garlic Bread

Chef notes

This recipe has been a family-favorite for years. I’ve also made it for just about every holiday and birthday party. The combination of sausage and peppers stewed in a deeply flavorful tomato-based sauce, topped with provolone and toasted onto crunchy garlic bread, is a perfect make-ahead dish that gets even better the longer it sits.

Technique tip: The sausage and peppers portion can be be cooked and stored in the refrigerator up to 48 hours in advance. Just reheat, toast the rolls and melt the cheese last minute before serving. 

Swap option: Switch the sausage for chuck roast or even boneless, skinless chicken thighs. The method won’t change and the flavor will still be rich and delicious.