© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: 2Bleu (Bird&Buddha)
Take 2 good quality Italian hoagie rolls, good quality cheeses and dive in!
3 Italian sausages
1 teaspoon olive oil
1 onion, peeled and cubed into 1-inch squares
½ green bell pepper, seeded and cubed into 1-inch squares
1 to 2 cup pizza sauce—recommended Basic Pizza Sauce (see below)
2 6-inch Italian hoagie roll
2 ounces provolone cheese, sliced
4 ounces mozzarella cheese, sliced or shredded
Preheat oven to 375°F Place one rack in center of oven, the other on the top shelf for broiling. Spray an 8-inch X 8-inch pan with non-stick cooking spray. Bake sausage on the center rack for 20 to 25 minutes till cooked thru, turning once.
Meanwhile, using a medium pot, heat olive oil over medium heat. Add peppers and onions, reduce heat to low and cover. Simmer for 10 to 15 minutes or until peppers are just soft, stirring occasionally. Add pizza sauce and continue to simmer until sausages are cooked through.
Open hoagie sub rolls and place on a baking sheet. Create aluminum foil boats around each sub roll, keeping them intact and also in a boat shape to hold in the filling. Remove sausages from oven, and place the boats into the oven to lightly toast—watch for burning!
Place the links on a cutting board and using tongs—the sausage will be hot, steady the links and cut into ½-inch slices—or you can slice lengthwise—and add to the pot of sauce, stirring to coat.
When buns are toasted, remove from oven keeping the buns on the baking sheet, place the sausage mixture, reserving about 2 tablespoons of the sauce, on the bottom half of the bread. Top sausage mixture with provolone. To the top half, spread thinly the remaining sauce and then sprinkle generously with the mozerella cheese. Return subs to top rack of oven and broil for 1 to 2 minutes till cheese is melted and bubbly. Allow to cool slightly before serving, using the foil boats to keep the sandwich together. Just pull down from one side and dive in!
Basic Pizza Sauce
Servings: 2 cups
This sauce can be made and used right away, but it's much better if made a day ahead.
14 ½ ounce can tomato sauce
6 ounce can tomato paste
3 tablespoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon sugar
1 ½ teaspoons salt
3 tablespoons olive oil
Whisk all ingredients except olive oil. Then slowly drizzle olive oil in while whisking quickly to incorporate the oil. Pour into an air-tight jar and store in the refrigerator for at least 24 hours before using—up to 1 week. You can also freeze it for up to 2 months or use a canning method to store for up to 1 year. Use at room temperature.