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Sausage-Fennel Subs

Oxmoor House
Hands-on time 21 mins
Total time 21 mins

4 servings (serving size: 1 sandwich)

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.


  • 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

Nutrition Information

  • calories 326
  • fat 12.3 g
  • satfat 4.7 g
  • monofat 3.4 g
  • polyfat 2.4 g
  • protein 17.7 g
  • carbohydrate 41 g
  • fiber 3.7 g
  • cholesterol 54 mg
  • iron 1.4 mg
  • sodium 822 mg
  • calcium 185 mg

How to Make It

  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.

Cook's Notes

This updated version of Sausage Fennel Subs is based on a recipe that originally ran in Cooking Light, May 2010. The recipe was retested and updated for Cooking Light Crave!, Oxmoor House, 2013.