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Italian Sausage Sub

Crispy roll, gooey cheese, classic Italian flavors!

Lunch I did – Red Pepper Rice Go Lunch

Thaw overnight 1 chunky marinara, 1 Italian sausage, 1 sausage roll.
Thawed and ready to go.
I roll the sausage on the board a couple times to try to straighten out the curve a bit.
Put a bit of oil into a small pan, over medium high heat brown the sausage on all sides. We are not cooking it through just getting some color on it.
Reduce heat to a bit less than medium, add the chunky marinara, and a bit of water. Cover and simmer for about 15 minutes until the sausage is cooked through.
Cut a V from the top of the sausage roll. Reserve the cut out for croutons, stuffing or other purposes. We waste nothing here.
Lightly butter the roll and sprinkle with basil and Italian seasoning
Toast the roll under the broiler just until golden brown and crispy. Watch it carefully!!
Perfecto golden toasty!
Pull the sausage from the sauce and nestle onto the roll.
Top with the marinara.
3-4 slices of mozzarella over the top.
And back under the broiler to get it’s melty on.
Melty and just a little toasty.
A couple cucumber rounds, quartered and a couple cherry tomatoes, halved.
Makes for the perfect side salad.
A sprinkle of Parmesan.
YUM!

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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