Recipes › Sandwich › Sausage and Provola Sandwich Recipe

Sausage and Provola Sandwich Recipe

Recipe by Pedro M. A. Neves

This Italian-style sausage and provola sandwich combines grilled Italian sausage with melted creamy provola cheese, roasted peppers, and fresh herbs on crusty bread. A beloved street food throughout Southern Italy, particularly in Campania, it delivers smoky meat, rich cheese, and vibrant flavors in every bite. Perfect for lunch, casual dinners, or quick weeknight meals.

Ingredients

• 4 Italian sausages (about 500g/1.1 lbs), preferably fennel-forward variety
• 200g (7 oz) provola cheese, sliced into 4 portions about 1.5cm thick
• 2 large red bell peppers (400g/14 oz total)
• 2 tablespoons (30ml) olive oil
• 4 crusty Italian rolls or panini (about 150g/5.3 oz each)
• 3 cloves garlic, minced
• 8-10 fresh basil leaves
• 2 tablespoons (30g) unsalted butter, softened
• 1 teaspoon (5g) dried oregano
• Salt and black pepper to taste
• 1/2 teaspoon (2.5g) crushed red pepper flakes, optional

Instructions

1. Roast the bell peppers over an open flame or under a hot broiler, turning every 2-3 minutes until charred all over (about 8-10 minutes total). Place in a closed container to steam for 5 minutes, then peel away the charred skin. Remove seeds and cut into strips.

2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pierce the sausages once or twice with a knife point. Add them to the pan and cook for 12-15 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature 71°C/160°F).

3. In the final 2 minutes of sausage cooking, top each sausage with a slice of provola cheese and cover the skillet with a lid or foil to melt the cheese completely.

4. While the sausages cook, slice the Italian rolls horizontally. Lightly brush the cut sides with softened butter and toast them in a separate skillet or on a grill pan over medium heat for 2-3 minutes until golden and crispy.

5. Add the remaining olive oil to a small skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add the roasted pepper strips, dried oregano, and red pepper flakes if using. Warm through for 1-2 minutes, then season with salt and pepper.

6. Assemble each sandwich by placing one sausage with melted provola on the bottom half of a toasted roll. Layer 2-3 tablespoon of warm roasted peppers over the cheese.

7. Tear 2-3 fresh basil leaves and place them on the peppers. Close the sandwich with the top half of the roll, pressing gently.

8. Serve immediately while the cheese is still warm and the bread is crispy. Wrap in parchment paper if desired for easy handling.

Substitutions

• Use fresh mozzarella (fior di latte) instead of provola for a milder, creamier texture and lower fat content
• Substitute the sausage with grilled chicken breast or plant-based sausage for a lighter or vegetarian option
• Replace roasted red peppers with grilled zucchini or eggplant for a lower-carb vegetable filling
• Use focaccia or ciabatta bread instead of Italian rolls for different texture and flavor profiles

Tips

• Slice the provola cheese into uniform thickness about 1.5cm so it melts evenly across the warm sausage without melting off the edges
• For easier charring of peppers, use a kitchen torch on an open flame rather than a broiler to achieve better control and deeper color
• Assemble sandwiches immediately after cooking; allow the warm sausage and melted cheese to slightly soften the bread for better texture integration
• If the provola is very cold, place it on the sausage during the last minute of cooking and cover with a lid to ensure complete melting

The sausage and provola sandwich is iconic in Campania, particularly in Naples, where street vendors sell variations at festivals and markets. This recipe reflects the Campanian tradition of combining locally-made sausages with regionally-produced provola cheese, emphasizing simple, high-quality ingredients that define Southern Italian sandwich culture.

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