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Oxmoor House Photo by: Oxmoor House

Sausage-Fennel Subs

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.

Cooking Light MAY 2010

  • Yield: 4 servings (serving size: 1 sandwich)
  • Hands-on:21 Minutes
  • Total:21 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 326
  • Fat: 12.3g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 17.7g
  • Carbohydrate: 41g
  • Fiber: 3.7g
  • Cholesterol: 54mg
  • Iron: 1.4mg
  • Sodium: 822mg
  • Calcium: 185mg
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Sausage-Fennel Subs recipe

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