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Sausage-Fennel Subs

  • 4servings
  • 326calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 teaspoon olive oil

  2. 1 1/2 cups vertically sliced onion

  3. 1 cup thinly sliced fennel bulb

  4. 4 garlic cloves, thinly sliced

  5. 6 ounces chicken and sun-dried tomato sausage, thinly diagonally sliced

  6. 4 (2-ounce) submarine rolls or hoagie rolls

  7. 1/2 cup tomato-basil pasta sauce

  8. 4 (1/2-ounce) slices provolone cheese

Instructions Jump to Ingredients ↑

  1. Preheat broiler.

  2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, fennel, and garlic; sauté for 4 minutes. Add sausage, and sauté for 3 minutes or until sausage is lightly browned and vegetables begin to brown.

  3. Arrange rolls, cut sides up, in a single layer on a baking sheet; broil 2 minutes or until toasted. Spoon about 2/3 cup sausage mixture on the bottom half of each roll, and top each with 2 tablespoons sauce. Place 2 cheese slices over sauce. Arrange sandwiches on baking sheet; broil 2 minutes or until cheese melts.

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