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“THE” Italian Sausage Dog

  • 6 Each-Hoagie Rolls
  • 6 Links-Sweet Italian Sausage
  • 1/4 Cup-Extra Virgin Olive Oil-plus extra for drizzling
  • 1 Pound-White Onion-cut into half moons
  • 1/2 Pound-Sweet Banana Pepper-or bell peppers, deseeded, sliced into strips
  • 2 Bulb-Roasted Garlic
  • To Taste-Kosher Salt/Black Pepper
  • 1 Cup-Roma Tomatoes-deseeded and diced
  • 1/2 Cup-Black Olives-sliced
  • 1/2 Cup-Feta Cheese-Crumbled
  • 4 Leaves-Fresh Basil-chopped
  • 2 Tablespoons-Balsamic Vinegar 


  1. Slow cook sausage, either on grill or in a sauté pan over low heat until cooked through and tender.
  2. Wrap in foil to keep warm.
  3. Warm oil in a large sauté pan over medium high heat.
  4. Add peppers/onions, cook, stirring frequently until soft about 5 to 7 minutes.
  5. Season with salt/pepper, stir to combine, remove from heat and cover to keep warm.
  6. Combine tomatoes, olives, feta and basil with balsamic and a drizzle of olive oil.
  7. Set aside to marinate for at least 15 minutes.
  8. Preheat oven to 425 degrees.
  9. Slice buns the length of the bun, but not all the way through.
  10. Open slightly, brush with oil and toast open, on grill or in oven.
  11. Smear roasted garlic in each bun, add some of the onion and pepper mixture and top with a link of sausage.
  12. Top with marinated tomatoes and serve.