Nashville Hot Sausage Subs
If you’re looking for a bold, flavor-packed sandwich that’s messy in the best way possible… this Nashville Hot Sausage Sub is it. Juicy baked Hot Italian sausage, cooled down with creamy coleslaw, melty provolone, and a buttery homemade Nashville hot sauce all piled onto a toasted hoagie roll—unlike most Nashville hot sandwiches it’s got JUST the right amount of spice (more mild than hot), tangy, creamy, and completely irresistible. If you want something similar you have to try my Sicilian One-Pot Creamy Sausage Pasta, or my Easy Sicilian Sausage & Tomato Quiche.
This is one of those recipes that feels like a game day, weekend, or “I need something GOOD tonight” kind of meal—and the best part? It’s super simple and oven-friendly.
The hot sauce I used and got from Publix! 🙂
🤔 Common Questions
Yes! Reduce the cayenne or swap for paprika.
You can, but baking raw sausage gives you that flavorful oil for the sauce.
Soft hoagie rolls like Martin’s hoagie rolls work best—they toast beautifully without getting too hard. In this recipe I toast them briefly for a soft yet never soggy bite.
🔑 Tips for Success
- Don’t skip the broil — that melty cheese moment is everything
- Watch closely under broil—it goes fast
- Let the slaw sit in the fridge while the sausages are baking—it gets better as it chills
- Use the sausage drippings—it’s KEY for authentic flavor
Nashville Hot Sausage Subs
Ingredients
For the Sausage Subs:
- 24 oz Italian sausage hot preferred, any works
- 4 tbsp oil for baking
- 6 soft hoagie rolls like Martin’s
- Deli provolone cheese 2 slices per sandwich
- 1 lb coleslaw mix
- 6 oz Marzetti’s Original Coleslaw Dressing
- 1 tsp hot honey or hot sauce
- Grillo’s pickles for serving
🔥 Nashville Hot Butter Sauce:
- Sausage baking oil from pan
- ½ stick butter
- 1 tsp cayenne pepper
- 1 tsp brown sugar
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
Instructions
Bake the Sausage
- Preheat oven to 375°F.
- Place sausages in a baking dish and coat with about 4 tablespoons of oil, rolling them to fully coat.
- Bake for 1 hour, flipping once halfway through, until fully cooked and golden.
Make the Coleslaw
- In a bowl, combine:
- Coleslaw mix
- Marzetti’s dressing
- 1 tsp hot honey (or hot sauce)
- Mix well and refrigerate while sausages cook. This helps the flavor develop.
Make the Nashville Hot Sauce
- Once sausages are done, remove them from the pan and pour the oil into a saucepan.
- Add:
- Butter
- All seasonings
- Heat over medium to medium-high until it begins to bubble.
- Stir, then reduce heat—once combined, it’s ready.
Toast the Rolls
- Increase oven to 400°F.
- Place hoagie rolls directly on the rack and toast for 5–6 minutes, until lightly golden.
Assemble the Sandwiches
- Layer each roll:
- Coleslaw
- Sausage
- 2 slices provolone
- Place under broil for 30–60 seconds until cheese is melted (watch closely!).
Finish & Serve
- Remove from oven and:
- Spoon Nashville hot sauce over the sausage
- Top with Grillo’s pickles
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👝 How to Store Leftovers
Store sausage and slaw separately in airtight containers.
Reheat sausage in the oven or skillet.
Assemble fresh for best texture
