Italian Sausage Bread on the Griddle
This Italian sausage bread is an easy appetizer recipe to make on your griddle! Stuffed with sweet Italian sausage, provolone cheese, and topped with a fresh bruschetta topping!
Servings: 8 people
Ingredients
- 1 loaf French bread
- 1 pound ground Italian sausage sweet, mild, or hot
- 6 slices provolone cheese
- balsamic glaze for topping
For the Bruschetta Topping
- 2 medium tomatoes diced
- ¼ sweet onion diced
- 6 sweet cherry peppers (jarred variety) de-seeded and diced
- 6 basil leaves chiffonade cut (plus more for garnish)
- 1 tbsp minced garlic
- 3 tbsps olive oil
- 1 tbsp balsamic vinegar
- salt and pepper to taste
Instructions
- Prepare the bruschetta topping by combining all bruschetta ingredients in a large bowl. Mix to combine and set aside.
- Preheat griddle on low.
- Cut the top third off the entire length of the French bread and discard. Hollow out the remaining bread like a "boat". You want to leave enough of an edge to hold the sausage and toppings.
- Place halved provolone slices along the bottom inside of the hollowed out bread.
- Press ground Italian sausage into the bread boat on top of the cheese slices. Make sure that the sausage is pressed into an even, thin layer along the full length of the bread.
- Carefully place the sausage stuffed bread loaf upside down on the heated griddle so that the sausage is in contact with the griddle surface. Gently press down on the top of the bread to ensure even contact with the griddle. Then cook the sausage stuffed bread without touching it for approximately 8-10 minutes, or until a probe thermometer inserted into the thickest part of the sausage reads at least 160 degrees F.
- When sausage is cooked through, flip the stuffed bread to the second side. Cook the Italian sausage bread upright for an additional 2-3 minutes or until the bottom of the bread is nicely toasted. Then, transfer the stuffed bread to a cutting board.
- Spoon a generous portion of the bruschetta topping on top of the Italian sausage stuffed bread. Top with a drizzle of balsamic glaze and garnish with more chiffonade cut basil. Cut into slices about 1" to 1.5" thick and serve.
Notes
- Be sure that the sausage is completely cooked through before serving. Internal temp of the sausage should be at least 160 degrees F.
- You may substitute your favorite Italian melting cheeses like fontina, asiago, or mozzarella.
- Experiment with your own toppings for the Italian sausage stuffed bread. Try freshly shaved parmesan cheese or crumbled goat cheese.