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Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! Skip the deli and stay at home with these hearty and delicious hot Italian sausage, pepper, and onion subs that feature our new red pepper pesto and tangy parmesan for even more flavor. A simple side arugula salad adds verdant contrast to the sandwiches.
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Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Halve the rolls. Place on the sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven.
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, sliced pepper, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened. Add the pulled chicken (tearing the pieces apart before adding). Cook, stirring occasionally, 1 to 2 minutes, or until combined and the chicken is heated through. Turn off the heat.
Meanwhile, in a large bowl, whisk together the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, add the arugula; toss to coat. Assemble the sandwiches using the toasted bread, pepper pesto, cooked chicken and vegetables, and half the parmesan. Serve the sandwiches with the salad on the side. Garnish the salad with the remaining parmesan and almonds. Enjoy!
Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Halve the rolls. Place on the sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until lightly browned. Remove from the oven.
Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice crosswise.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion, sliced pepper, and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are slightly softened. Add the pulled chicken (tearing the pieces apart before adding). Cook, stirring occasionally, 1 to 2 minutes, or until combined and the chicken is heated through. Turn off the heat.
Meanwhile, in a large bowl, whisk together the vinegar and 1 tablespoon of olive oil; season with salt and pepper. Just before serving, add the arugula; toss to coat. Assemble the sandwiches using the toasted bread, pepper pesto, cooked chicken and vegetables, and half the parmesan. Serve the sandwiches with the salad on the side. Garnish the salad with the remaining parmesan and almonds. Enjoy!
Tips from Home Chefs