Sausage-Fennel Subs

Sausage Fennel Subs Recipe
Oxmoor House

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.

Yield:

4 servings (serving size: 1 sandwich)

Total time: 21 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 21 Minutes
Total: 21 Minutes

Nutritional 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

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

Preparation

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.

Note:

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.