Sliding into Italian

Growing up when the family would go out for Italian food, it often meant spaghetti for my brother and I. As we got older, our choices expanded, but up until age 10 or 12, it was mostly spaghetti. What goes with spaghetti? For me, not meatballs. I preferred the link of Italian sausage. While some restaurant meatballs could be good, many were pretty bland. Italian sausage, on the other hand was always flavorful.

In a recent post on Eatocracy’s Spouse vs Spouse,  they battled over sliders. She got creative and made a salmon slider. He, a beef burger. I was disappointed that neither of them chose my favorite, the Italian Sausage slider.

A gooey tasty mess.

I don’t follow the recipe below. 1 pound of bulk Italian sausage, slider rolls, a jar of spaghetti sauce, onions, peppers and provolone cheese.

I flatten out the meat and cut sixteen sliders. They are thin, so they will cook quickly and they are square, to fit the bun the best.

Fry them up a few at a time.

Saute the onions and peppers. Heat the spaghetti sauce.

Slice the rolls to make slider buns.

Under the broiler, toast the buns. Then add the sausage, a dollop of sauce, an onion and pepper slice and 1/4th a slice of provolone. Put it back under the broiler to melt the cheese.

Sausage and Peppers Sliders


  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 1 medium onion, thinly sliced
  • 1/2 small red bell pepper, thinly sliced
  • 1/2 small green bell pepper, thinly sliced or 1 small cubanelle pepper, seeded and thinly sliced
  • 2 cloves garlic, finely chopped or grated
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper
  • 1 pound bulk sweet or hot Italian sausage or sausage links, casings removed
  • 8 cubes of provolone cheese, half-inch thick and 1-inch square
  • 8 small dinner rolls or packaged slider rolls, such as Pepperidge Farm brand, split open and toasted


Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the onion, peppers, and garlic to the pan and cook until the veggies are tender, 7-8 minutes. When the veggies are tender, add the Worcestershire and season with salt and pepper.

While the veggies are cooking, place a second skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Shape the sausage into thin patties and wrap the meat around the cubed cheese. Cook patties 4 minutes on each side until deep brown and firm.

Place patties on roll bottoms and top with peppers and onions. Set roll tops in place and serve.


Tags: , , , , , , , , , , , , , , , , ,

Categories: appetizer, Cheese, Fried, Italian, Lunch, Main Dish, Pork, Recipes, Sandwich or Wrap, snack

Author:The Ranting Chef

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35 Comments on “Sliding into Italian”

  1. May 18, 2012 at 11:10 am #

    I love the taste of sausage and peppers. The best I’ve ever had was in Upstate New York. Yours look darn good!


  2. Nicole Brait
    May 18, 2012 at 11:12 am #

    My husband would love these.


  3. May 18, 2012 at 11:12 am #

    Those sliders look very tasty!


  4. May 18, 2012 at 11:14 am #

    My mouth is watering!


  5. May 18, 2012 at 11:18 am #

    Ah, another use for bulk Italian sausage. I love it!


  6. rigmover
    May 18, 2012 at 11:20 am #

    I know what I’m doing for lunch tomorrow, I wonder if I can do them on the BBQ.


  7. jmwreviews
    May 18, 2012 at 11:23 am #

    I will have to try these.


  8. May 18, 2012 at 11:36 am #



  9. May 18, 2012 at 11:37 am #

    I know what to do with all these extra buns I have, now! I never manage to cook meat just right, though. I think your directions will be quite helpful! =) So will my boyfriend, haha.


  10. May 18, 2012 at 11:41 am #

    that looks too good to imagine…. I now know what is on my menu for Sunday Funday!


  11. May 18, 2012 at 11:49 am #

    Here is a Sausage that hits a homerun and slides into homeplate, just like your slider.


  12. May 18, 2012 at 12:21 pm #

    Well that just looks ridiculously good 🙂


  13. May 18, 2012 at 12:45 pm #

    Those look so yummy! Mmm, I’m hungry now! 😀 Cheese has got to improve (just about) anything!


  14. May 18, 2012 at 2:03 pm #

    My husband would go absolutely crazy over this. Hmmm, I just happen to have some Italian sausage in the fridge.


  15. May 18, 2012 at 2:29 pm #

    Home Run on this recipe


  16. May 18, 2012 at 2:50 pm #

    Since I am not a fan of tomato sauce/spaghetti sauce I like the typed out recipe, although I am certain they are both good, I would just prefer it without the sauce and with the GARLIC! Yum!


  17. May 18, 2012 at 4:02 pm #

    I can’t believe how good this looks!! I have pinned it. For once, I have everything in the house to make these and I was just wondering what I was going to do for supper……..and now I know! Thanks.


  18. May 18, 2012 at 4:04 pm #

    All I can say to this recipe is YES. Who knew it could be this easy? Certainly adding this to my recipe to-do list for next week. Great post!


  19. May 18, 2012 at 6:08 pm #

    Over a couple of brewed beers and a Friday match, one could slide into these!!!
    My Italian grandfather took his traditional recipe with him for the homemade pork Italian sausage, (never wrote it down)but I have great childhood memories of work in the farmshed making them with him. I used to watch Nonno closely and in my mind can see him mixing all the herbs and spices to create the ultimate taste.The Italian tradition of polenta and homemade sausage..ooh get the taste buds tingling!


  20. May 18, 2012 at 7:50 pm #

    I’m going to be spending a few weeks at my good friends house, I’ll have to try the sliders. Sounds good.


  21. ambergravitt
    May 18, 2012 at 8:50 pm #

    Oh, you’re killing this faltering vegetarian! These look soooo good.


  22. May 18, 2012 at 10:34 pm #

    every man we know would eat this 🙂
    xx ~


  23. May 18, 2012 at 10:51 pm #

    love Italian! I just wanted to let you know I’ve nominated you for a versatile blogger award! >


  24. May 19, 2012 at 1:00 am #

    sounds great…and I have everything except the provolone and the rolls. time for a grocery store run!


  25. May 19, 2012 at 3:40 am #

    Yummy and simple – my kind of cooking!


  26. May 19, 2012 at 6:57 am #

    This looks great for a party.. Thanks for stopping by and I will definitely have to introduce sliders to my Dutch friends 🙂


  27. May 19, 2012 at 10:56 am #

    Mmmm…that looks yummy…reminds me of White Castle burgers ; )


  28. May 19, 2012 at 10:57 am #

    oh my this looks fabulous! I am italian so I think I definitely need to try this recipe in the near future.

    By the way, just wanted to let you know that I nominated you for a versatile blogger award.


  29. thebeadden
    May 19, 2012 at 11:24 am #



  30. May 19, 2012 at 4:55 pm #

    oh they sound amazing…the first time we went to a small Italian restaurant in the Northern Neck of Virginia (big mistake). the garlic bread came in a red plastic basket, covered with a napkin. When we opened the napkin, the garlic bread was wonderbread warmed, with butter and garlic salt. we stared in silence before we burst in to laughter. can’t wait to try the sliders. thanks for checking out our blog.


  31. May 20, 2012 at 1:34 am #

    I like the idea of topping Italian sausage sliders with cubanelle peppers. Yum!


  32. May 20, 2012 at 6:25 am #

    They look tasty. I wonder why they are called sliders though… it’s one of those questions that always comes to mind when I see them.


    • May 20, 2012 at 7:20 pm #

      It was started with a hamburger chain called White Castles. People used to say that they were so small they would just slide right down your throat. The name just stuck!


  33. jerseynana
    May 21, 2012 at 6:56 pm #

    Don’t ever remember seeing slider rolls in the supermarket, will have to check a bit harder in the future, they look great!


    • May 22, 2012 at 2:17 pm #

      I just use dinner rolls. They are the ones all stuck together about 2″x2″ and probably 3″ tall. They are typically sold in a bunch of 12, 16 or 20.


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