Hot Italian Pork Sausage & Pepper Subs with Roasted Potatoes

Hot Italian Pork Sausage & Pepper Subs

with Roasted Potatoes

45 MIN
2 Servings
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

These satisfying Italian-style sandwiches feature a filling of hot Italian pork sausage and peppers brought together with melty fontina cheese. It’s all piled onto crispy baguettes, which we’re rubbing with a garlic clove after toasting for another layer of aromatic flavor. Tender roasted potatoes sprinkled with savory parmesan round out the dish.
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  • Nutrition
    PER SERVING
  • Calories
    840 Cals (est.)
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fresh
ingredients
Hot Italian Pork Sausage & Pepper Subs with Roasted Potatoes
Title
  • 10 oz Hot Italian Pork Sausage
  • 2 Small Baguettes
  • 2 cloves Garlic
  • 2 Tbsps Tomato Paste
  • ¾ lb Potatoes
  • ½ oz Pickled Peppadew Peppers
  • 2 oz Fontina Cheese
  • ¼ cup Grated Parmesan Cheese
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 Bell Pepper
time-saving
tips & techniques
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Quarter the potatoes. Place on one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Halve the baguettes. Roughly chop the peppadew peppers. Thinly slice the fontina.

Cook the sausage
3 Cook the sausage

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, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the filling
4 Make the filling

Add the sliced bell pepper to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped garlic, tomato paste, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the cooked sausage and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the sandwiches & serve your dish
5 Make the sandwiches & serve your dish

Place the halved baguettes on the remaining sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 3 to 4 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Carefully rub the cut sides of the toasted baguette tops with the peeled garlic clove; discard the clove. Carefully divide the filling between the toasted baguette bottoms. Top with the chopped peppadew peppers and sliced fontina. Return to the oven and bake 4 to 5 minutes, or until the cheese is melted. Remove from the oven. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the parmesan. Enjoy!

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Line two sheet pans with foil. Wash and dry the fresh produce. Quarter the potatoes. Place on one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down. Roast 20 to 22 minutes, or until lightly browned and tender when pierced with a fork. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, cut off and discard the stem of the bell pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel 2 cloves of garlic; keeping 1 clove whole, roughly chop the remaining clove. Halve the baguettes. Roughly chop the peppadew peppers. Thinly slice the fontina.

Prepare the remaining ingredients
Cook the sausage
3 Cook the sausage

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, 7 to 9 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the filling

Add the sliced bell pepper to the pan of reserved fond (if the pan seems dry, add a drizzle of olive oil); season with salt and pepper. Cook on medium-high, stirring frequently, 3 to 4 minutes, or until softened. Add the chopped garlic, tomato paste, oregano, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add the cooked sausage and 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until coated. Turn off the heat. Taste, then season with salt and pepper if desired.

Make the filling
Make the sandwiches & serve your dish
5 Make the sandwiches & serve your dish

Place the halved baguettes on the remaining sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast 3 to 4 minutes, or until lightly browned. Leaving the oven on, remove from the oven. Carefully rub the cut sides of the toasted baguette tops with the peeled garlic clove; discard the clove. Carefully divide the filling between the toasted baguette bottoms. Top with the chopped peppadew peppers and sliced fontina. Return to the oven and bake 4 to 5 minutes, or until the cheese is melted. Remove from the oven. Serve the sandwiches with the roasted potatoes on the side. Garnish the potatoes with the parmesan. Enjoy!

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