- 2 teaspoons vegetable oil
- 4 Buffalo wing-flavored chicken sausages (such as al fresco®), sliced on a bias
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/4 cup blue cheese salad dressing, or more to taste
- 3 tablespoons hot pepper sauce
- 2 cups baby spinach leaves
- 4 hoagie rolls, split lengthwise and toasted
- Heat oil in a skillet and tilt skillet to coat surface. Cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. Add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. Transfer sausage mixture to a bowl.
- Stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce.
- Make a bed of spinach in each hoagie roll. Top spinach with the sausage mixture.