These Italian sausage sandwiches with peppers, onions, and burrata are what I dream about when I want a really good, hearty sandwich. We're talking juicy Italian sausages slow-cooked in a rich tomato sauce with sweet onions, red peppers, green bell peppers, and fresh garlic until everything is soft, saucy, and full of flavor. Then we pile it all onto garlicky, golden brown ciabatta rolls and top it with creamy burrata and fresh basil for the ultimate easy meal.
Why You’ll Love It
This recipe is the lovechild of a classic Italian sausage sandwich and a cozy Sunday sauce situation—but way easier and honestly more fun.
It’s made in the crockpot, which means minimal effort and maximum flavor.
Whether you're using sweet Italian sausage, hot Italian sausage, or a mix of both, the sausage mixture simmers in a tangy tomato sauce with fire-roasted tomatoes, basil, garlic, and balsamic vinegar until everything is ridiculously tender.
The peppers and onions break down into the red sauce, giving you those classic sauteed onions and green peppers vibes without ever having to stand over a large pan.
And if you’re thinking this would be amazing for family dinners, game day spreads, or even a low-key Super Bowl party? You’re so right.
Oh, and you know I can't have a sandwich without cheese! So to honor my cheesiness, we're finishing each sandwich with creamy burrata and fresh basil, which takes this from a weeknight dinner to something Food Network-worthy.
You can also swap in provolone cheese or fresh mozzarella if burrata’s not your thing, or if your grocery store is sold out again (ugh).
So if you're looking for a new go-to, this easy Italian sausage sandwich is about to be in your regular rotation.
Save it now and thank me later! Let's step to it!
Ingredients & Substitutions
You only need a few basic things to make these delicious sandwiches, and most of them are probably already hanging out in your fridge or pantry.
- Italian Sausage: I like to use mild Italian sausage links, but hot sausages or even spicy sausages work great too. You can also use sweet Italian sausage if you want something more mellow.
- Onions & Peppers: I use sweet onion and a mix of red peppers and green bell peppers, thinly sliced for even cooking.
- Garlic & Seasoning: Fresh garlic, garlic powder, Italian seasoning, and kosher salt keep it simple but flavorful. Add red pepper flakes or chili flakes if you want more heat.
- Tomatoes: Fire-roasted tomatoes and hand-crushed peeled tomatoes with basil give it that homemade marinara sauce feel. You can also use tomato sauce, red sauce, or spaghetti sauce if you’re in a pinch.
- Balsamic Vinegar: Adds a little tang and sweetness to balance the sausage mixture.
- Bread: Ciabatta rolls work best here—crispy on the outside, soft inside—but any sturdy roll will do. Plus we're toasting them so that they can really hold up to these saucy sandwiches.
- Olive Oil: To toast up the bread beautifully. Butter also works just fine.
- Garlic Salt: This adds texture and flavor to the crispy garlic bread that we're buildling these italian sausage sandwiches on. It's so, so delicious.
- Cheese: Burrata makes these feel fancy, but provolone cheese or mozzarella would also be delish if that's more your speed.
- Fresh Basil: Basil wakes this sandwich up and completes it! Don't skip it!!
How to Make It
This crockpot sausage recipe is ridiculously easy and makes enough for four hearty sandwiches.
- MAKE THE SAUSAGE MIXTURE: Add the sweet onion, Italian sausage links, red and green bell peppers, garlic cloves, garlic powder, Italian seasoning, kosher salt, fire-roasted tomatoes, peeled tomatoes with basil, and balsamic vinegar to your crockpot. Stir to combine.
- COOK IT LOW AND SLOW: Cover and cook on high for 5 hours. Once the sausage mixture is cooked through and everything is soft and saucy, remove the lid and cook for another 1½ hours to let the sauce reduce and thicken.
- PREP THE BREAD: When you're ready to build your sandwiches, split open the ciabatta rolls and place them on a baking sheet. Drizzle with olive oil and sprinkle with garlic salt. Broil for a few minutes until golden brown and toasty.
- BUILD THE SANDWICHES: When you're ready go make the sausage, carefully remove them from the crockpot and place on a cutting board. Using a sharp knife, split the sausages in half. Now place those sausages on the bottom half of the roll. Use a slotted spoon to spoon on a generous heap of the peppers, onions, and red sauce. Top with half a ball of burrata and a few torn leaves of fresh basil.
- SERVE & SAVE: Pop the top bun on and serve immediately. Any leftover sausage mixture can be stored in an airtight container in the fridge for up to 4 days—perfect for quick lunches or a round two Italian sub moment.
What to Serve It With
- A big leafy salad with balsamic vinaigrette
- Crispy oven fries or roasted potatoes
- A cold pasta salad or antipasto platter
- Crusty bread to soak up extra sauce (always)
- Air fryer zucchini or eggplant for an easy veggie side
And if you want to try some more of my related recipes, try these!
- Tuscan Sausage, Kale, and White Bean Soup
- 4 Ingredient Creamy Tomato Pasta Recipe with Sausage & Boursin Cheese
- Baked Burrata Pasta with Caramelized Cherry Tomatoes, Balsamic Roasted Eggplant & Basil(
- Prosciutto & Burrata Sandwich Sliders with Fig Jam & Arugula
Recipe
Italian Sausage Sandwich with Peppers, Onions & Burrata
Equipment
Ingredients
Crockpot Sausage, Peppers and Onions
- 2 large Sweet Onions thinly sliced
- 1 19 oz Package Italian Sausage (mild or hot)
- 3 large Bell Peppers thinly sliced
- 1 14.5 oz Can Fire Roasted Tomatoes
- 1 28 oz Can Peeled Tomatoes with Basil, hand-crushed
- 8 cloves Garlic ends removed
- ½ teaspoon Garlic Powder
- 1 teaspoon Italian Seasoning
- 1 teaspoon Kosher Salt
- ¼ Cup Balsamic Vinegar
FOR THE SANDWICHES
- 4 large Ciabatta Rolls
- 4 tablespoon Olive Oil
- 2 teaspoon Garlic Salt
- 2 large Balls Burrata
- ¼ Cup Basil hand torn
Instructions
For the Crockpot Sausage, Pepper and Onions
- Add all the ingredients for the crockpot sausage, onions, and peppers to the crockpot and stir to combine. Cover and cook on high for 5 hours, or until the sausage is cooked through and the peppers and onions are tender.
- Remove the lid and continue cooking uncovered for another 1½ hours to reduce the sauce.
- Taste and season with more kosher salt or black pepper if needed.
For the Sandwiches
- When ready to build the sandwiches, split the ciabatta rolls and place them on a baking sheet. Drizzle each with olive oil and sprinkle with garlic salt. Broil for a few minutes, just until golden brown and crisp.
- Carefully remove a sausage from the crockpot and place it on a cutting board. Cut in half and lay on the bottom bun. Top with about ¼ cup of the peppers and onions mixture.
- Finish with half a ball of burrata and a sprinkle of fresh basil before placing the top half of the bun on. Serve immediately.
