15-Min Sausage, Pepper & Onion Subs with Red Pepper Pesto & Parmesan

15-Min Sausage, Pepper & Onion Subs

with Red Pepper Pesto & Parmesan

15 MIN
+$1.99/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories or Less
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Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
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    From the Test Kitchen

    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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    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
    fresh
    ingredients
    15-Min Sausage, Pepper & Onion Subs with Red Pepper Pesto & Parmesan
    Title
    • 10 oz Cooked Pulled Chicken
    • 2 Sandwich Rolls
    • 1 Red Onion
    • 1 Bell Pepper
    • 2 oz Arugula
    • ¼ cup Grated Parmesan Cheese
    • 1 Tbsp White Balsamic Vinegar
    • 2 Tbsps Sliced Roasted Almonds
    • 3 Tbsps Roasted Bell Pepper Pesto
    Toast the bread
    1 Toast the bread

    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.

    2 Prepare the remaining ingredients

    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.

    Prepare the remaining ingredients
    Cook the chicken & vegetables
    3 Cook the chicken & vegetables

    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.

    4 Make the salad & serve your dish

    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!

    Make the salad & serve your dish
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