These easy, flavor-packed sandwiches are sure to be a crowd-pleaser. A quick run under the broiler right before serving gives them a satisfying topping of melty provolone cheese.
Bell peppers / Onions / Garlic / Sausage - Prep as directed. Combine bell peppers and onions in one container. Store garlic and sausage in their own containers. (Can be done up to 5 days ahead)
Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
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Turn on the oven’s broiler (use the low setting if available). Place an oven rack about 6” / 15cm below the broiler.
Slice open hoagie rolls and place cut-side up on a sheet pan. Soften butter in microwave and combine with garlic and Italian seasoning. Brush seasoned butter over tops of hoagie rolls. Broil hoagie rolls until lightly toasted, 1 to 2 minutes. Set aside.
Heat a skillet or wok over medium-high heat. Add oil (portion for hoagies) and then sausage, peppers, and onions.
Saute until sausage is starting to brown and vegetables are tender, ~6 minutes.
Divide sausage and vegetables between hoagie rolls. Top with cheese.
Return skillet / wok to heat and add oil (portion for zucchini). Saute zucchini until tender, 5 to 6 minutes. Add Cajun seasoning and some salt. Saute for 1 minute more. Squeeze lemon juice over top.
Just before serving, broil sandwiches until cheese is melted and bubbly, 2 to 3 minutes (watch closely to prevent burning).
Serve sandwiches with zucchini on the side. Enjoy!