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
How to Make It
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.
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.
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.
This was awesome! The fennel onion mixture was to die for. You could use leftover pizza sauce from the same issue. Careful with the broiler. I burned my first attempt pretty badly. 2 minutes might be too long.
A brand called Al Fresco makes the chicken sundried tomato sausage in a 12oz pkg and I found it by the hot dogs. It's excellent in these sandwiches. They are SO good. Just judge for yourself on the times and quantities, I doubled the sausage for our sandwiches. I also had to add butter to the veggies as I felt they were too dry sauteeing in cooking spray. My broiler totally charred the first batch of rolls in 2 minutes, it took mine only 30 seconds so watch that broiler too. I totally recommend these: YUM!