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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Satisfy a craving for a hot, Italian-style sub. Sausage stands in for traditional meatballs in this sandwich, and sliced fennel adds an herbal note. Ingredients:
1 teaspoon olive oil |
1 1/2 cups vertically sliced onion |
1 cup thinly sliced fennel bulb |
4 garlic cloves, thinly sliced |
6 ounces chicken and sun-dried tomato sausage, thinly diagonally sliced |
4 (2-ounce) submarine rolls or hoagie rolls |
1/2 cup tomato-basil pasta sauce |
4 (1/2-ounce) slices provolone cheese |
Directions:
1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, fennel, and garlic; sauté for 4 minutes. Add sausage, and sauté for 3 minutes or until sausage is lightly browned and vegetables begin to brown.
3. Arrange rolls, cut sides up, in a single layer on a baking sheet; broil 2 minutes or until toasted. Spoon about 2/3 cup sausage mixture on the bottom half of each roll, and top each with 2 tablespoons sauce. Place 2 cheese slices over sauce. Arrange sandwiches on baking sheet; broil 2 minutes or until cheese melts.
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