Main Course · Serves 2
with Melty Mozzarella & Garlic Potato Wedges
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 crumbled pork sausage and tender, sautéed onions and peppers, then blanketed with mozzarella and baked again to ooey-gooey perfection.
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice half the onion (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. (You’ll use the remaining garlic powder in the next step.)
Toss potatoes on a baking sheet with a drizzle of olive oil, remaining garlic powder, salt, and pepper.
Roast on top rack until browned and crispy, 20-25 minutes.
While potatoes roast, heat a large drizzle of olive 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.
Meanwhile, heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add pork sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Pat chicken dry with paper towels and season all over with salt and pepper. Swap in chicken (no need to break up into pieces!) or chicken sausage for pork sausage.
Stir tomato paste, half the Italian Seasoning, and ½ cup water into pan with sausage. (For 4 servings, use all the Italian Seasoning and 1 cup water.) Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.
When potatoes have about 5 minutes left, halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place, cut sides up, on a second baking sheet. TIP: Line sheet with foil first for easier cleanup.
Toast on middle rack of oven 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.
Close heroes, pressing down to secure. Divide between plates. Serve with potato wedges on the side.
Chicken Sausage is fully cooked when internal temperature reaches 165°.
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