Green Bay’s Bratty Pepper Hoagie

In case you missed it, last Thursday Night’s game was Philadelphia Eagles at Green Bay. In my house, it means Hubby is glued to the TV with a big wedge of cheese on his beautiful head. It also means something for supper that can be eaten on the sofa, involving Bratwurst if at all possible.

Thank goodness Johnsonville Sausage, the unofficial official food of Green Bay, has a website packed with all sorts of things to make with a wide variety of their delicious sausages. If you have been following along for a while, you might remember my Football Pancakes. It was Johnsonville that gave me the recipe, which I tweaked to make it my own.

This is another recipe from their website. Again, a little tweaking was in order. I eliminated the cheese (for Hubby’s sake, but I’d be willing to bet it’s delicious) and added the Sub Sandwich Oil. Everything else is with some liberty, but in keeping with the spirit. The only thing I would do differently, had I known, would be to hollow out the bread a little. It would have made the sandwich easier to eat and a lot less filling.

Bratty Pepper Hoagie
1/2 medium Red Bell Pepper, sliced
1/2 medium Yellow Bell Pepper, sliced
1/2 medium Orange Bell Pepper, sliced
1/2 Red Onion, sliced
1 package (5) Bratwurst
3 tablespoons Olive Oil
1 large French Bread Loaf
Sub Sandwich Oil as needed

Heat the oven to 350 degrees.

Grill Bratwurst on Sizzling Sausage Grill (or your favorite cooking method). Let cool slightly; cut into 1/4-inch bias slices.

While the bratwurst are grilling, slice the onions and peppers into strips as thin as possible. In a skillet over medium heat, sauté peppers and onion in oil until tender; set aside.

Slice French bread lengthwise. Brush both the bottom and top inside of the bread with flavored oil.

Arrange the slices of bratwurst on the bottom half of the loaf. Spread the onions and pepper over the bratwurst. Place top of half of the loaf on the hoagie. Wrap tightly in foil and directly on the center oven rack. Bake in the heated oven for 10 minutes or until heated through.

To serve, unwrap the hoagie and cut into 3-inch servings. Enjoy while its still warm and toasty. Great with your favorite pasta salad.

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Just a little FYI – Green Bay lost to the Philadelphia Eagles. Guess this Italian Hoagie was too close to a Philly Cheese Steak. When you think about it, the only thing missing was the cheese.