Italian Sausage Subs for 2
"Contest winner from Taste of Home's Cooking For 2."
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 2 Italian sausages, 4 ounces each
- 1⁄4 cup reduced-sodium chicken broth
- 1⁄3 cup onion, thinly sliced
- 2 teaspoons olive oil
- 1⁄3 cup sweet red pepper, julienned
- 1 garlic clove, minced
- 1 dash pepper
- 2 teaspoons balsamic vinegar
- 2 Italian rolls or 2 submarine buns, split
- 1⁄4 cup pizza sauce
- 1 slice provolone cheese, halved (3/4 onuce)
directions
- In a small nonstick skillet, brown sausages on all sides over medium heat.
- Add broth.
- Cover and simmer for 10 minutes.
- Remove sausages and keep warm.
- Discard broth.
- In the same pan, saute onion in oil until crisp-tender.
- Add red pepper and cook until crisp-tender.
- Add vinegar and sausages and heat through.
- Carefully split buns/rolls making sure not to cut all the way through. You want them to open like a hot dog bun.
- Spread buns/rolls with pizza sauce (you may want to heat it slightly).
- Top with sausage, cheese, and onion mixture.
- Broil 4 to 6 inches from heat for 2 to 3 minutes or until cheese is melted. Be careful not to burn the rolls/buns.
- Prep time includes cooking time.
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Reviews
-
Excellent sandwich! The balsamic is the crowning touch -
Really good sandwich! The balsamic vinegar is great in this; don't leave it out. I slightly toasted the rolls in the oven before filling. I also used 2 slices of provolonecheese; one slice in each sandwich. -
I can't believe no one has tried this recipe!!! This is so Yummy!!! I would have to say one of the best recipes I have yet to try on recipezaar. This is dang Good stuff!!!!
RECIPE SUBMITTED BY
Martini Guy
Manzanita, 0
I am a retired Judge/Attorney and I divide my time between the Portland,Oregon area and a second home on the Oregon coast.
<br>My father was professionally trained as a cook/chef, before going on to another career, and taught me to cook at age 6. Cooking is one of my main interests in retirement and I recently recieved some training as a Sous Chef at a cooking school.
<br>Once a month I help cook/prepare an oyster and fish dinner, for a public service club on the Oregon coast, serving between 200 and 300 diners.
