Arthur Ave Pork Sausage & Pepper Heroes

Name: Arthur Ave Pork Sausage & Pepper Heroes with Melty Mozzarella & a Side Salad
Yield: 2 servings
Ingredients: 1 Tomato; 1 Onion; 1 1/2 oz Italian Dressing; 1 unit Long Green Pepper; 1/2 cup Mozzarella Cheese; 1 tbsp Italian Seasoning; 9 oz Italian Pork Sausage; 2 oz Mixed Greens; 1 tsp Garlic Powder; 2 unit Demi-Baguette; 1 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp

with Melty Mozzarella & a Side Salad

By Recipe0 System

In Philly, they call it “hoagie.” In New England, it’s a “grinder.” And all across the country, they call it a “sub”… but fuggedabout calling it anything but a “hero” in New York! For these Little-Italy-inspired sandwiches, our chefs have pulled out all the stops. Mini baguette loaves are split open and slathered with garlic butter, then toasted until crispy and golden. They’re stuffed with flavorful crumbled pork sausage and tender, sautéed peppers and onions, then blanketed with mozzarella and baked again to ooey-gooey perfection. Not all heroes wear capes, friends.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Tomato
1 Onion
1 1/2 oz Italian Dressing
1 unit Long Green Pepper
1/2 cup Mozzarella Cheese
1 tbsp Italian Seasoning
9 oz Italian Pork Sausage
2 oz Mixed Greens
1 tsp Garlic Powder
2 unit Demi-Baguette
1 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce.

Halve, core, and thinly slice green pepper into strips. Halve and peel onion; thinly slice one half (whole onion for 4 servings).

Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4) and a pinch of salt. (Be sure to measure the garlic powder; we sent more.)
2

Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly charred, 5-7 minutes. TIP: Add splashes of water as needed to prevent veggies from burning.

Transfer to a plate.
3

Meanwhile, remove sausage* from casing; discard casing.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there’s excess grease in your pan, carefully pour it out.)
4

Stir tomato paste, ½ cup water, and half the Italian Seasoning into pan with sausage. (For 4 servings, stir in 1 cup water and all the Italian Seasoning.) Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.
5

Halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place cut sides up on a baking sheet. TIP: Line sheet with foil first for easier cleanup.

Toast on middle rack until bread is golden, 3-4 minutes.

Carefully spoon sausage mixture onto bottom halves; top with veggies and mozzarella. TIP: The sandwiches are supposed to be messy—don’t be afraid to pile them high!

Return to middle rack until cheese melts, 2-3 minutes more.
6

Place mixed greens in a large bowl; toss with as much Italian dressing as you like. Season with salt and pepper.

Close heroes, pressing down to secure. Divide between plates. Serve with salad on the side.

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