Sausage Sandwiches

These Italian sausage sandwiches are built entirely in the microwave, making them one of the fastest hot lunches you can put together. Crumbled bulk sausage gets cooked with chopped onion, mixed with ketchup and oregano, then spooned onto split French rolls and topped with mozzarella that melts in under a minute.

Using bulk sausage instead of links means no casings to deal with and the meat crumbles into a loose, sloppy-joe-style filling that packs into the rolls easily. The ketchup and oregano give it a quick sauce without needing to simmer a marinara.

Draining the fat after cooking the sausage is a must. Skip this step and the rolls soak through and turn into a soggy mess before you even get them to the table.

Kitchen Tips

• Stir the sausage once halfway through microwaving to break up clumps and cook evenly.
• Use French rolls, not soft sandwich bread. You need a roll with enough structure to hold the wet filling without falling apart.
• Microwave the assembled sandwiches just until the cheese melts, about 45 seconds to 1 minute. Longer turns the rolls tough and chewy.
• Paper towels under the rolls absorb any extra moisture and keep the bottoms from getting soggy.

Variations

• Pepper and onion: Stir in sauteed bell pepper strips with the ketchup for a more traditional Italian sausage sandwich.
• Provolone swap: Use sliced provolone instead of mozzarella for a sharper, more assertive cheese flavor.