…or hoagies, or grinders, or whatever it is you call stuff between thick, oblong bread.
I do fairly well with meal planning every week, but around day 5 it often starts to unravel. It’s gotten to the point where I don’t bother planning a meal for Friday because, inevitably, something didn’t get made and will get pushed to that day, or I’ll just cook something from the pantry/fridge/freezer to use up extras.
This particular week was a bit of a mess because in addition to not cooking on a day I was supposed to, I also ended up having to use the only chicken I had in the freezer for Monday’s meal, after realizing the chicken I had just bought for that meal the day prior smelled…off.
The only thing of substance I really had on my fridge the night we had these subs was chicken sausage. Oh, and mushrooms because I completely forgot to add them to a dish they were supposed to be in the night before. Oops. (Yeah, this week was not so great, huh?) I started looking around for other ingredients, and we had 2 leftover rolls from Italian beef earlier in the week and half a block of mozzarella in the fridge. Definitely the makings of sausage subs. Trader Joe’s frozen tricolored peppers and a trusty can of fire-roasted tomatoes also came in quite handy.
Now, obviously you can just stick the whole sausage link on a bun and eat it that way, but where’s the fun (or mess) in that? 🙂 Tom and I both really loved these, which is not particularly surprising considering they contain both bread and cheese. I used chicken sausage, part-skim mozzarella, and a minimal amount of oil, so these were actually fairly healthy, too (especially when paired with a salad).
We made two (overstuffed) subs with these, but I’m typing the recipe for four, since some of the ingredient amounts are easier that way.
Chicken Sausage Subs
1 Tbsp. olive oil
4 links (12 oz.) spicy Italian chicken sausage, sliced
1 medium onion, thinly sliced
2 bell peppers, sliced or 1.25 cups frozen bell pepper strips
4 cloves garlic, minced
6 oz. sliced mushrooms
1 (15 oz.) can diced tomatoes (I use fire-roasted)
1/2 tsp. crushed red pepper
1 tsp. dried oregano
4 long sandwich rolls
4 oz. part-skim mozzarella cheese, shredded or thinly sliced (fresh mozzarella would be fabulous also)
Heat a large saute pan over medium heat and add the oil. Place the sausage slices in the hot oil and brown on one side. Flip and brown another minute. Add the onion and bell pepper and cook for 2 minutes. Stir in the mushrooms and garlic and cook for another 3 minutes, until mushrooms start to release their juices.
Add the diced tomatoes, crushed red pepper, oregano, and salt to taste. Scrape the browned bits from the bottom of the pan, and then simmer for about 5 minutes to combine flavors.
Meanwhile, preheat the broiler. Place open buns onto a broiler-safe pan. Broil for just a minute (or less, depending on your broiler and how close you are to the flame), until they start to get slightly crispy and golden. Top each bun with 1/4 of the sausage mixture and 1 oz. of cheese. Place back under the broiler for a minute until cheese is melted and bubbly.