or, This is how we do it in Indiana!
DH was reminiscing this weekend about a job he had during college in Southern Indiana at a Pizza restaurant. At that restaurant, the favorite meal of all of the employees was not pizza, rather, it was the Stromboli Sandwich. The sandwich he described was exactly the same as the Stromboli made by Hoffman House, the pizza place in the town where I grew up in Northern Indiana. Not surprising since they were both called Stromboli Sandwich, right?
Well, here is where it gets interesting. I’ve lived on the East Coast and the West Coast since growing up in Indiana, and have travelled to most major cities in the U.S. And you know what? I have yet to find another Stromboli that a.) is a sandwich, not a calzone-like thing, and b.) has ground sausage. Even a search on Pinterest or Google produces Strombolis that are ham, cappacola, or salami, along with the standard Mozzarella and pizza sauce. Further, they are all wrapped in bread dough or pizza dough.
That is a good Stromboli, don’t get me wrong. It just isn’t THE Stromboli, in my mind.
You know where this is going, don’t you? I HAD to make the Indiana Stromboli, a thick sandwich on crispy Italian bread, loaded with ground sausage, melty Mozzarella cheese, and pizza sauce. And something spicy. My mouth is watering. This is a must-make.
Indiana Stromboli
Ingredients
1 loaf of Italian or French bread or baguette
1 T olive oil
1/2 yellow onion, chopped
1 clove garlic, minced
8 oz shredded Mozzarella
1 1/2 lb ground sausage (I used half Sweet and half Hot)
1 c pizza sauce or your favorite spaghetti sauce
A few pepperoncini peppers (optional)
Fresh basil leaves (optional)
Instructions
Preheat oven to 375F.
First, sauté onions in olive oil until almost translucent. Add garlic and continue to sauté until fragrant, about 1 minute. Remove from pan. Set aside.
Place sausage in hot pan. While it cooks, chop finely. Brown thoroughly. Add onion and garlic mixture to sausage.
Slice bread loaf horizontally. If desired, toast the inside surfaces of the bread in the broiler.
Spread bread with pizza sauce. Pile sausage mixture on top of sauce. Top sausage with pepperoncini slices.
Top with shredded Mozzarella. At this point, I partially hollowed out the top bread half because my sandwich fillings were so thick. Use your best judgment. Your bread may be bigger than mine, making closing your sandwich easier. Place top half of bread over the cheese.
Wrap sandwich tightly in foil. Bake 25-30 minutes. Slice into individual portions.
I like to put fresh basil leaves on my sandwich. Enjoy!
Diane says
Mother Bears in Bloomington, Indiana. The best Stromboli!
Laura says
Diane! I’ve been to Mother Bears! But unfortunately did not try the Stromboli! Good to know, though! Thanks for stopping by and for the recommendation!
Bill says
The best stromboli’s I have had were from the former McKinney Pizza in Fort Wayne, and the close second was from Hoffman House in Fort Wayne. Both of these used a very similar recipe. As both of these are no longer in business, I am looking for another place that uses this same recipe. (They both used ground sausage with the ‘seeds’ showing.)
Please let me know if you know of a place that makes their strombolis the same way. I would be very grateful! Thank you.
Laura says
Bill, you’ll note I mentioned Hoffman House (or was it “Haufman”? I really don’t know for sure) in my introduction to this recipe. I have to say it’s been so long since they were even open, that I’m not sure how close this one is, but that was certainly my inspiration for this – was also my Dad’s favorite!
Linda G says
Pizza King in South Bend has one that is described here. So does a chain in Lafayette or Rensselear, Indiana. The place is called Arnis. There are several of these in the general area.
DANIEL CLARK says
Best strombolis are in Evansville Indiana. Got me through college.
Laura says
Good to know! I love a good Stromboli, too! Where in Evansville, BTW? I have a friend who lives there!
Mark says
Kipplees
Laura says
Thanks so much! I’ll let my friend know!
Linda says
OMG, I am so glad I found this. Same here. The best sausage stromboli I have had was one from Arnies in Lafayette, In. I will have to this one. Looking forward to it. Thanks
Laura says
I’ve actually been to the Arnies in Lafayette,, IN! (Go Boilers!) but have never tried the Stromboli! I hope you find this one as delicious (and similar) to the taste you’re looking for! Thanks for the question, I’d be interested to know if it’s what you’re looking for!
John William Thomas says
I’m frustrated the best Stromboli ever made is from Evansville Indiana at a restaurant called una tu on Governor Street there is nothing like it or taste like it they say Pizza King is the best but to me that tastes like a pizza on bread I wish I could find a way to make it down here in Florida have no clue everyone I’ve tasted here again is like a pizza on bread Una has a very unique taste I’ve tried making it myself which turned out good but still taste like a pizza on Italian bread if anybody out there knows the restaurant I’m talking about on Governor Street in Evansville Indiana please let me know
Karen says
I just found your recipe – I am going to try it. I have been looking for the old Red Door Pizza recipe for strombolis.
I loved that sandwich, I can’t find anything anywhere about the Red Door Pizza chain or who owned it or anything.
Do you know anything about the chain?
Laura says
Glad you’re going to try it! Lmk how you like it! I’ve never heard of Red Door Pizza, but you’ve got me curious. Gonna look the up! Thanks