Chicken sausage and mushroom hoagies

Total Time
34 min
12 min
22 min
Flavor-packed hoisin sauce, fresh cilantro, and scallions give these hearty sausage sandwiches a decidedly Asian taste. We used hot Italian chicken sausage to achieve a spicy kick, but you could choose a milder sausage if you’d like. Cremini mushrooms are baby portobello mushrooms and lend a delicious umami quality to this recipe. They are the same size and shape as white mushrooms but are dark brown and have a meatier, firmer texture. In a pinch, you can use the white button variety though. For a sweet side, serve with fresh pineapple cubes tossed with cilantro leaves and just squeezed lime juice.


Olive oil

1 tsp

Cooked chicken sausage

8 oz, hot Italian variety, sliced

Red onion

1 medium, halved and thinly sliced

Cremini mushroom

½ pound(s), sliced


2 clove(s), minced

Whole wheat dinner roll

12 oz, four 6-inch hoagie rolls, split

Hoisin sauce

¼ cup(s)

Shredded part skim mozzarella cheese

½ cup(s)


¼ cup(s), chopped fresh


1 medium, thinly sliced


  1. Heat oil in large skillet over medium-high heat. Add sausages and cook, stirring occasionally, until lightly browned, 5–6 minutes. With slotted spoon, transfer sausages to plate. Add onion to skillet and cook, stirring occasionally, until softened, about 7 minutes. Stir in mushrooms, garlic, and salt. Cook, stirring often, until mushrooms are tender, about 8 minutes.
  2. Preheat broiler. Pull out some of soft centers from rolls. Place, cut sides up, on broiler pan. Broil 5 inches from heat until toasted, about 1 minute.
  3. Spread hoisin sauce on cut sides of rolls. Top bottom halves of rolls with mushroom mixture. Arrange sausages on top halves of rolls. Sprinkle mozzarella evenly over rolls. Broil 5 inches from heat until cheese melts, about 1 minute. Sprinkle cilantro and scallions on bottom halves of rolls and cover with tops of rolls.
  4. Per serving: 1 sandwich