Italian Sausage & Focaccia Sandwiches with Pesto & Fontina

Italian Sausage & Focaccia Sandwiches

with Pesto & Fontina

45 MIN
4 Servings
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From the Test Kitchen

These irresistible sandwiches feature toasted focaccia bread, melty fontina, herbaceous basil pesto, and sausage cooked in a garlicky tomato sauce with classic Italian seasonings. They're served with a side of sweet potato wedges sprinkled with parmesan cheese right after roasting.
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  • Nutrition
    PER SERVING
  • Calories
    970 Cals (est.)
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ingredients
Italian Sausage & Focaccia Sandwiches with Pesto & Fontina
Title
  • 10 oz Hot Italian Pork Sausage
  • 1 Piece Focaccia Bread
  • 1 14.5-Oz Can Crushed Tomatoes
  • 2 cloves Garlic
  • 1½ lbs Sweet Potatoes
  • ¼ cup Grated Parmesan Cheese
  • ⅓ cup Basil Pesto
  • 4 oz Fontina Cheese
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Red Wine Vinegar
Prepare the ingredients
1 Prepare the ingredients

Preheat to the oven 450°F. Wash and dry the sweet potatoes; cut into 1-inch-wide wedges. Peel 2 cloves of garlic. Keeping 1 clove whole, roughly chop the remaining clove. Halve the bread horizontally. Grate the fontina on the large side of a box grater.

Roast & finish the sweet potato wedges
2 Roast & finish the sweet potato wedges

Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Top with the vinegar and half the parmesan. Carefully toss to combine.

Cook the sausage & sauce
3 Cook the sausage & sauce

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter), Italian seasoning, and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

Toast the bread
4 Toast the bread

Place the halved bread, cut side up, on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the grated fontina. Toast in the oven 5 to 7 minutes, or until lightly browned and the cheese is melted. Remove from the oven. When cool enough to handle, carefully rub the top half with the peeled garlic clove; discard the clove.

Finish & serve your dish
5 Finish & serve your dish

Assemble the sandwiches using the toasted bread, pesto, and cooked sausage and sauce. Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the finished sweet potato wedges on the side. Garnish the sweet potatoes with the remaining parmesan. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Preheat to the oven 450°F. Wash and dry the sweet potatoes; cut into 1-inch-wide wedges. Peel 2 cloves of garlic. Keeping 1 clove whole, roughly chop the remaining clove. Halve the bread horizontally. Grate the fontina on the large side of a box grater.

2 Roast & finish the sweet potato wedges

Line a sheet pan with foil. Transfer the sweet potato wedges to the foil. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 28 to 30 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Top with the vinegar and half the parmesan. Carefully toss to combine.

Roast & finish the sweet potato wedges
Cook the sausage & sauce
3 Cook the sausage & sauce

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned. Add the tomatoes (carefully, as the liquid may splatter), Italian seasoning, and chopped garlic. Cook, stirring occasionally, 4 to 5 minutes, or until the sauce is slightly thickened and the sausage is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

4 Toast the bread

Place the halved bread, cut side up, on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Evenly top the bottom half with the grated fontina. Toast in the oven 5 to 7 minutes, or until lightly browned and the cheese is melted. Remove from the oven. When cool enough to handle, carefully rub the top half with the peeled garlic clove; discard the clove.

Toast the bread
Finish & serve your dish
5 Finish & serve your dish

Assemble the sandwiches using the toasted bread, pesto, and cooked sausage and sauce. Using a serrated knife, cut the sandwiches into 4 equal-sized portions. Serve the finished sandwiches with the finished sweet potato wedges on the side. Garnish the sweet potatoes with the remaining parmesan. Enjoy!

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