For the hot dogs:
1 Tbs. olive oil
1 lb. (500 g) sweet or hot Italian sausages (about 4)
1 green bell pepper, julienned
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 sweet onion, sliced
Kosher salt and freshly ground pepper
3 garlic cloves, minced
1 tsp. oregano
1 tsp. basil
2 Tbs. white wine or white wine vinegar
4 hoagie rolls, split
8 slices provolone cheese
1/4 cup (1 oz./30 g) freshly grated Parmesan cheese, plus more for serving
For the Calabrian chile mayo:
1/4 cup (2 fl. oz./60 ml) mayonnaise
2 tsp. Calabrian chile paste
1 tsp. Dijon mustard
1 tsp. fresh lemon juice
Directions:
To make the hot dogs, in a large skillet over medium heat, heat the olive oil. Add the sausages and cook, turning often, until browned on all sides, 7 to 10 minutes. Transfer to a plate and keep warm.
In the same pan, add the bell peppers, onion, 1 tsp. salt and a few cracks of black pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, oregano and basil and cook until fragrant, 1 minute. Deglaze the pan with the wine.
Return the sausages to the pan. Reduce the heat to medium-low, cover and simmer until the sausages are cooked through and the vegetables are tender, 10 to 20 minutes. Season to taste with salt and pepper.
While the vegetables cook, make the Calabrian chile mayo: In a small bowl, whisk together the mayonnaise, chile, mustard and lemon juice.
Position a rack in the upper-third of an oven and preheat the broiler.
Spread 1 Tbs. of the Calabrian chile mayo on the cut sides of each roll, then top with 2 slices of provolone cheese. Divide the Parmesan evenly among the rolls, then transfer the rolls to a baking sheet.
Broil until the buns are toasted, about 30 seconds. Top each bun with a sausage, peppers, onion and Parmesan as desired. Serve hot. Serves 4.
