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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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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.
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.
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.
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.
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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