This cheesy Italian sausage bread combines a hollowed loaf, provolone, and sweet Italian sausage seasoned with Willie Pete Chicken Seasoning. Homemade chimichurri is added after the bread has cooked and been sliced.
Follow the ingredient list below and keep the chimichurri refrigerated while you assemble and grill the bread. Hollow the loaf, layer in the cheese, then press the sausage evenly over it after removing the casings.
Start with the meat side down
The original method starts over medium-low heat for 7–10 minutes before the heat is reduced and the bread is flipped. Check the sausage with a thermometer and cook until it reaches the listed 160°F endpoint. Slice and add the chimichurri for serving.
An Italian bread boat holds provolone and sweet Italian sausage seasoned with Willie Pete. Begin grilling with the meat side down, finish over lower heat, and top the sliced bread with the homemade chimichurri listed below.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
