Mmm comfort food. There’s almost nothing like it. Grasping your hands around a fluffy sub roll stuffed with savory sausages that pop when you sink your teeth into them. A trio of semi sweet peppers and fragrant onions plays well with the spicy and mild grilled meats. That warm, bulky bread cradles melted provolone and all the fix-ins.
Here, two varieties of Premio Foods fresh Italian sausages are the star of the show. The first, a traditional pork version made with imported fennel that is immediately evident upon the first juicy bite. The earthy richness tastes as though it comes straight from an Italian deli.
Next, fresh hot and spicy chicken sausage, which provides an instant zest, waking up your taste buds with a punch of heat. The balanced kick was just enough to keep me going back for more without overpowering each mouthful. It’s almost hard to believe this one is made with chicken, or that it’s 60% fat-free for that matter!
Both gluten-free selections stand on their own without any added seasoning necessary, perfect for a dish like this that allows the main component to shine. Looking for a twist? Add a side of marinara for dunking, much like a french dip with au jus. Hearty, satisfying perfection.
*Makes about 4 sandwiches*
1 red pepper
1 orange pepper
1 green pepper
3 tablespoons olive oil, divided
1/4 cup tomato sauce (plus more for dipping!)
1/4 cup red cooking wine
2 tablespoons tomato paste
12 pieces of thinly sliced provolone cheese (3 per sandwich)
4 (8 inch) sub rolls
1 tablespoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon pepper
Grated parmesan cheese
Drizzle one tablespoon olive oil onto a grill pan, and brush it on to coat evenly.
Place sausages on pan diagonally to get those desirable grill marks.
Cook over medium heat to ensure the inside is no longer pink. (High heat will simply char the outside, leaving the center raw)
Continuously turn sausages for an even cook.
Cut peppers into strips.
Cut onion into strips.
Add two tablespoons olive oil to a pan.
Add peppers and onions.
Saute until tender and slightly browned.
Pour in red wine.
Bring heat to high so the alcohol boils off.
Turn heat to medium-low and season with salt and pepper.
And Italian seasoning.
Spoon in tomato paste.
Cut a slit down the middle of each sausage and cook for a few more minutes.
Slice sausage into rounds.
Add sausage to peppers and onions.
Top with tomato sauce.
While the flavors come together, cut the top of bread almost in a triangle, as if to create a boat for your filling.
Set tops aside.
Line each inside with provolone.
Broil for a minute or two, enough to melt cheese, but leave bread soft and warm.
Add sausage and pepper mixture to your bread.
Sprinkle with parmesan cheese.
Cover with the top of the roll.
Serve with tomato sauce, if desired. Eat and enjoy taking your sub for a good dip!
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