OPEN FACED SAUSAGE, 3 PEPPER AND ONION SANDWICHES WITH PROVOLONE
Provided by Rachael Ray : Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 37
Steps:
- If you are cooking a make-ahead meal with bread that will not be used for a couple of days, place it in the freezer in an airtight bag or wrap well. Unwrap to defrost at room temperature and then crust in a warm oven.
- Meanwhile, heat a couple of tablespoons extra-virgin olive oil in a skillet over medium-high heat. Add mushrooms and saute until soft, about 5 minutes. Add the onions, cubanelle peppers, chile pepper, and garlic to tender-crisp, 5 minutes more.
- Cool and store the mushroom mixture. To reheat the mushroom mixture: Add a splash of stock or water over medium heat and season with salt and pepper.
- To reheat the sausages: Add a splash of stock or water to the sausages to loosen the sauce. Add a ladle of sauce to the mushroom pan.
- Preheat the oven to 375 degrees F. Split the bread horizontally then halve into 4 large pieces. Arrange the bread pieces on cooling racks set over baking sheets to allow the heat to circulate all around the bread. Halve the sausages lengthwise. Dot the bread with sauce, top with the sausages cut-side-down, dot with more sauce and top with peppers and cheese. Bake the bread 12 to 15 minutes, or until melted and brown at the edges. Garnish with parsley and serve.
- For the braciole: Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate with your fingertips while adding to a mixing bowl. Season the spinach with salt, black pepper, and a little nutmeg. Add the chopped hard-boiled eggs, currants, pine nuts, finely chopped garlic, and cheese to the bowl and gently combine. Season the meat with salt and pepper and arrange each steak with one of the narrow ends near you. Divide the filling evenly among the meat slices. Scatter the filling over the meat leaving a 1/2-inch edge or border on the sides. Fold the edge over the filling and tuck in the edges as you roll each bundle to secure the filling. Wrap and roll the remaining bundles and secure with kitchen twine to cover the ends and middle, like wrapping a package.
- Heat a large Dutch oven with 2 tablespoons extra-virgin olive oil a couple of turns of the pan over medium-high heat. Brown the meat bundles 6 to 8 minutes to evenly caramelize the meat all over.
- For the sauce: Remove the bundles from the pan and add 1 tablespoon more olive oil, give a turn of the pan to coat. Add the chopped carrots, onions, sliced garlic, bay leaf and season with salt and pepper. Let the vegetables cook 5 minutes to soften, then stir in the chopped rosemary and sage for 1 minute. Add the tomato paste and stir to develop the fragrance, then add the white wine and scrape up the pan drippings. Stir in the chicken stock and tomatoes. Break up the tomatoes with a spoon or potato masher. Bring the sauce to a bubble, add the meat back to the pot and reduce the heat to a simmer, cover and cook 2 hours more, stirring occasionally.
- After 2 hours, brown the sausages in a frying pan with a tablespoon of extra-virgin olive oil, a turn of the pan. Add the browned links to the sauce and gently submerge them, nestling them in with the meat bundles. Simmer the mixture 30 minutes more to cook the sausages through and combine their flavor into the sauce.
- Bring a pot of water to a boil for pasta. Salt the water and cook the pasta to al dente. Reserve a cup of starchy cooking liquid just before draining.
- Remove the meat bundles to a platter and cover with foil to keep warm. Remove the sausages to a separate plate to cool.
- Drain the pasta and return to a hot pot. Add 1 tablespoon butter, cut into pieces, and half of the sauce, toss to combine, adding a little starchy cooking water to make it all come together for you.
- Cut the string from the meat and serve the meat dotted with more sauce and sprinkled with fresh parsley on large dinner plates with hot pappardelle pasta topped with fresh basil and some shaved Parm alongside.
MEATLESS MARINARA SUB SANDWICH
Absolutely irresistible! Warm and jam-packed with flavor, this is a meal within two slices of bread. It's all about layers, colors and textures. We start with a layer of fresh basil pesto, top it with a delicious black bean burger, then an enticing layer of warm marinara tomato sauce, sweet roasted red peppers and balsamic onions, a slice of cheese (I use vegan) and finish with a few deep-green crisp baby spinach leaves.
Provided by Food Network
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 15
Steps:
- To make the balsamic onions, fry the onions in a small saute pan with the oil over medium heat until softened, about 8 minutes. Stir in the vinegar. Push the onions to one side of the pan and add the sliced pepper to the other side to warm through.
- Cook the burger patties according to the package instructions.
- Cut the rolls in half and toast or warm.
- Spread a layer of pesto over the inside of each roll. Cut the burger patties in half and lay two pieces along the bottom half of each roll. Cut the cheese slices in half and lay on top of each piece of burger, then add a spoonful of Classic Marinara Sauce. Top with the balsamic onions, red peppers and a scattering of spinach.
- Place the top halves of the rolls on top of the subs and they are ready to devour.
- In a medium pan, gently heat the garlic in 2 tablespoons of the oil until softened, being mindful not to let it brown, about 2 minutes. Add the tomatoes and stir well.
- Turn up the heat to a bubbling simmer and allow the juices to cook off, stirring occasionally, about 20 minutes. Turn off the heat and stir in the remaining 1 tablespoon oil, the basil and season with salt and pepper. The marinara sauce will keep in the fridge for up to 5 days and freezes well.
SAUSAGE AND PROVOLONE SANDWICHES WITH ROASTED TOMATO SAUCE OR HOMEMADE MARINARA
These simple open face sandwiches make a quick, hearty, flavor packed meal. Rich Roasted Tomato Sauce or Perfect Homemade Marinara, and Italian Sausage and melted provolone cheese tops thick slices of hearty toasted bread. This simple meal is a great way to use up leftover sauce and comes together in just a few minutes.
Provided by RebeccaBlackwell
Categories Sandwiches
Time 10m
Number Of Ingredients 4
Steps:
- Preheat the broiler in your oven. (You can also use a toaster oven.)
- Slice the bread into thick pieces and toast. Lay the toasted slices out on a baking sheet that's been covered with a sheet of aluminum foil.
- Spoon some tomato sauce or marinara onto each piece of toast. Top each slice with a few crumbles of Italian sausage and two slices of provolone cheese.
- Place the toasts under the broiler just long enough to melt the cheese, about 1 minute.
- Remove from the oven, place sandwiches on serving plates. If using roasted tomato sauce, drizzle with another tablespoon or two of tomato sauce.
Nutrition Facts : ServingSize One sandwich, Calories 242 calories, Sugar 5.2 g, Sodium 860.2 mg, Fat 15 g, SaturatedFat 7.8 g, TransFat 0 g, Carbohydrate 9.4 g, Fiber 1.8 g, Protein 16.8 g, Cholesterol 41.4 mg
ITALIAN SAUSAGE SANDWICHES
When my wife and I have friends over, we love to serve these sandwiches. This is a convenient recipe, since it can be prepared the day before and reheated. -Mike Yaeger, Brookings, South Dakota
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a large Dutch oven, brown sausages a few at a time; discard all but 2 tablespoons drippings. Saute peppers and onion in drippings until crisp-tender; drain. , In the same pan, combine the tomato paste, tomato sauce, water, sugar, garlic, basil, oregano and salt. Add the sausages; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through. Serve on buns. Top with cheese if desired.
Nutrition Facts : Calories 430 calories, Fat 19g fat (8g saturated fat), Cholesterol 45mg cholesterol, Sodium 1107mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
AWESOMELY EASY MARINARA SAUCE
1 16 oz. can tomato sauce 1/2 cup chopped onions 1 tsp. minced garlic 1 tsp. dried basil 1/2 tsp. dried rosemary 1/4 tsp. oregano 1 tsp. sugar 2 tbsp. olive oil
Provided by Dicewoman
Categories Sauces
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil over medium heat in medium-sized saucepan.
- Saute onions and garlic until brown.
- Add tomato sauce and stir.
- Lower heat to medium-low.
- While stirring, add rosemary, basil and oregano.
- Allow sauce to bubble.
- Sprinkle with sugar and mix again.
- Season to taste with salt and pepper.
- Use immediately, or transfer to plastic container for storage.
Nutrition Facts : Calories 67.4, Fat 4.7, SaturatedFat 0.7, Sodium 400.1, Carbohydrate 6.3, Fiber 1.5, Sugar 4.5, Protein 1.2
ITALIAN SAUSAGES WITH PROVOLONE
Here's an easy recipe everyone will rave about. These tangy sausages with their pepper and onion topping will go quickly. Better make a double batch! -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 4h15m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown sausages in batches in oil. Drain. Transfer to a 5-qt. slow cooker. Add the peppers, onions and salad dressing. Cover and cook on low for 4-5 hours or until a thermometer reads 160° and vegetables are tender., Place sausages and cheese in buns; using a slotted spoon, top with pepper mixture.
Nutrition Facts : Calories 543 calories, Fat 31g fat (10g saturated fat), Cholesterol 60mg cholesterol, Sodium 1267mg sodium, Carbohydrate 41g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
ITALIAN SAUSAGE SANDWICHES
I've always made this with sweet Italian sausage, but have recently started doing it with Polish kielbasa as well. The directions are for Italian sausage and works just fine for either hot or sweet sausage; the Polish sausage doesn't require parboiling unless you just want to do so to reduce fat.
Provided by Toby Jermain
Categories Lunch/Snacks
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Poke the sausages all over with a fork, and place in a large lidded skillet with 1-2 Tsp extra virgin olive oil and 1 cup white wine or water, turn on heat to medium, and partially cover.
- When pan begins to boil, turn sausages, and continue to simmer, turning several more times.
- When liquid has evaporated, uncover, and continue cooking until sausages have browned to your taste.
- Remove sausages from pan, and set on paper towels to drain.
- Drain all grease from skillet, but do not wash or rinse it.
- Add 1-2 Tsp more extra virgin olive oil to pan, and place on medium heat.
- Add onions, and garlic, and season to taste with salt and pepper.
- Moisture from the onions should be enough to deglaze the pan, but you can add 1/4 cup white wine or water, if desired, to help with the job.
- Stir the onions, scraping the bottom to pick up and dissolve browned bits from the sausage.
- Continue cooking and tossing until onions are almost translucent.
- Add peppers, and toss to combine with onions.
- Turn up heat to medium-high, and continue to toss and cook until peppers are crisp-tender or to your taste.
- Bury the sausage in the vegetables to reheat if necessary.
- I usually serve on crusty French rolls or Bolillos, crusty Mexican rolls that have been heated in the oven.
- Either one is better than your typical hoagie roll.
- I split the warmed roll, brush on a little marinara sauce, split the sausages lengthwise, and pile on the onions and peppers.
- If desired, line the roll with a slice of provolone and/or place one on top of the sausage and veggies.
Nutrition Facts : Calories 408.8, Fat 12.3, SaturatedFat 3.7, Cholesterol 25.8, Sodium 814.6, Carbohydrate 42.1, Fiber 5.9, Sugar 12, Protein 19.6
SAUSAGE SANDWICH (ITALIAN STYLE)
This is an authentic style Italian sausage sandwich, just like what you would have in Philadelphia or New York.
Provided by Alan Leonetti
Categories Lunch/Snacks
Time 45m
Yield 4 sandwiches
Number Of Ingredients 14
Steps:
- Poach raw sausages in 1/2 cup water in a covered skillet, simmering until almost done.
- This takes about 8 to 10 minutes.
- Sautè onions and peppers with olive oil, salt, pepper and oregano 4 minutes on medium-high heat.
- Add the wine, cover and cook 4 minutes more.
- Uncover and cook until moisture is absorbed.
- On either a grill or in a skillet with a little extra-virgin olive oil, cook the poached sausages over medium-high heat 7 to 10 minutes, turning often to ensure even browning.
- In a large baking dish or pan, place the opened rolls.
- Fill the rolls with 1 sausage in each roll and evenly distribute the onions and peppers.
- Mix the 3 shredded cheeses and evenly sprinkle that on top.
- Place in oven, uncovered, on 400°F or until the cheese is melted.
- Remove from oven, top with some Marinara sauce, close the sandwiches and serve.
- NOTE: See my recipe for Marinara Sauce #84217.
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