These slow cooker Italian sausage and pepper sandwiches combine tender sausage links, marinara sauce, and pickled giardiniera simmered for 4 hours, then topped with melted pepper jack and provolone on toasted brioche buns. The tangy giardiniera and pepperoncini peppers provide a distinctive bright, spicy edge.
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In a skillet over medium-high heat, sear the Italian sausage links until browned on all sides.
Transfer the seared sausages to the slow cooker.
Drain the jar of giardiniera and add the vegetables to the slow cooker.
Add the chopped onion to the slow cooker.
If desired, add a few extra pepperoncini peppers.
Char the green bell pepper over a flame or in the skillet, then slice and add it to the slow cooker.
Pour the jar of marinara sauce over all the ingredients in the slow cooker.
Stir everything together to combine.
Cover and cook on low for 8 hours.
When ready to serve, preheat your oven to 400°F (200°C).
Split the buns, place them on a baking sheet, and lay a slice of pepper jack cheese inside each one.
Toast the buns in the oven until the bread is lightly golden and the cheese is melted.
Remove the buns from the oven. Place one cooked sausage link in each bun.
Spoon a generous amount of the pepper and vegetable mixture from the slow cooker over each sausage.
Top each sandwich with a slice of provolone cheese.
Return the sandwiches to the oven and switch to the broil setting. Broil for 1-2 minutes, or until the provolone is melted, bubbly, and slightly browned.
Let the sandwiches rest for a moment, then serve immediately with plain potato chips.
Store leftovers (sausage mixture and buns separate) in airtight containers in the fridge for up to 3 days. Reheat filling on the stovetop over medium heat, stirring occasionally, and toast buns fresh before serving.
slow cooker · skillet (optional, for browning sausage and toasting buns)
Yes. Sweet Italian sausage, hot Italian sausage, or bulk sausage work well. Adjust cooking time if using bulk sausage (may need only 3 hours).
On low for 4 hours, or on high for 2–2.5 hours. The sausage should be cooked through and peppers tender.
Yes. Combine sausage, peppers, onion, marinara, and giardiniera in a slow cooker insert the night before. Refrigerate, then cook on low the next day (add 30–45 minutes to cooking time).
Substitute roasted red peppers or additional pepperoncini peppers. The sandwich will be less tangy but still delicious.
Yes. Brioche adds richness and toasts beautifully, but standard hot dog buns or sub rolls work. Toast them lightly to prevent sogginess.
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