We love a quick fix, and these sammiches are just that. We love the crunchy veggies, smoky sausage and rich marinara. Whip these up and add oomph to the sandwich buns with a sprinkle of Melange Pour le Pain. This sandwich is all that and a bag of chips.
Time: 15 min
Makes 4 Sub SandwichesRating
/rating_off.png "1 Star")
Loading...| 1 lb smoked sausage, cut in slices | |
| Pecan Oil | |
| 3 bell peppers, sliced in strips | |
| 1 large yellow onion, sliced in half moons | |
| 5 garlic cloves, minced | |
| 1/2 cup Dagostino Pasta Sauce | |
| 1 tsp Creole Italian Blend | |
| Smoked Applewood Sea Salt | |
| 4 Hoagie Rolls | |
| Melange pour le Pain | |
| 1 egg + 1 Tbl water |
| 1. | In a large skilled set over medium-high heat, drizzle in Pecan Oil to just coat the bottom. Sear the sausage until golden brown on both sides. Move to a plate. |
| 2. | Drizzle in Pecan Oil and add the bell pepper and onion. Cook until softened and browned - about 6 minutes. Add in the garlic and cook for 1 minute or just until fragrant. |
| 3. | Return the sausage to the skillet and add in the D’Agostino Pasta Sauce and the Creole Italian Blend. Simmer until the sauce is nice and thick, about 10 mins. |
| 4. | Serve on warm rolls with a sprinkling of Applewood Smoked Sea Salt. |
| 5. | For the rolls: Preheat oven to 350°F. Brush the exterior of the bread with egg wash. Sprinkle with Melange pour le Pain. Bake for 5 minutes - just to warm through the bread. |
Leave a Reply