This sandwich uses thick slices of sausage instead of fussy meatballs. It's messy, so serve it with a knife and fork.

David Bonom and Cynthia De Persio
Recipe by Cooking Light November 2003

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Recipe Summary

prep:
10 mins
cook:
12 mins
total:
22 mins
Yield:
4 servings (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large nonstick skillet over medium-high heat. Add sausage, and cook for 7 minutes or until lightly browned, stirring occasionally. Add garlic and fennel to pan; cook 30 seconds, stirring constantly. Stir in bell pepper stir-fry and marinara sauce, and bring to a boil. Reduce heat, and simmer 5 minutes. Stir in vinegar.

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  • Spoon 1 cup sausage mixture into each hoagie roll.

Nutrition Facts

403 calories; calories from fat 29%; fat 13.2g; saturated fat 3.4g; mono fat 5.7g; poly fat 3.2g; protein 22.9g; carbohydrates 47.8g; fiber 4.3g; cholesterol 72mg; iron 4.7mg; sodium 1160mg; calcium 165mg.
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