Chicken Sausage, Pepper and Onion Subs

Total Time:
25 min
10 min
15 min

4 subs

  • 4 cooked chicken sausages, available at your meat counter -- get a Mediterranean flavor, such as pepper and onion or sundried tomato and basil
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/3 cup chicken stock or dry white wine, a generous douse
  • 1 cubanelle pepper, seeded and sliced
  • 1 red bell pepper, seeded and sliced
  • 1 large onion, thinly sliced
  • 3 cloves garlic, chopped
  • Salt and pepper
  • 1 cup giardiniera (Italian pickled vegetable salad: hot peppers, cauliflower, carrots and celery mix available in jars on Italian food aisle or in bulk bins near olives)
  • Handful Italian flat-leaf parsley leaves
  • 1/2 cup fresh basil (10 leaves)
  • 1/2 a lemon, zested (2 teaspoons)
  • 4 crusty sub rolls, split
  • Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil, then reduce heat a little. Allow all the liquid to cook away, then brown and crisp the casings, 5 to 6 minutes. Deglaze the pan with stock or wine and cook it off, 1 minute. Remove sausages to a platter.

  • While sausage cooks, slice the peppers and onions and prepare the garlic. Once the chicken sausage comes out of the pan, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add veggies and garlic, season with salt and pepper and cook 10 minutes.

  • Place the giardiniera, parsley, basil and lemon zest in the food processor and grind into a relish.

  • Slice sausages on an angle. Fill each roll with a little relish, then peppers and onions then the sliced sausages.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Open Faced Sausage, 3 Pepper and Onion Sandwiches with Provolone

    Recipe courtesy of Rachael Ray