Running with kitchen shears.

breakfast, lunch, dinner, cupcakes, tastiness.

Sausage and Caramelized Onion Subs February 1, 2008

Filed under: food,recipes — Mox. @ 1:33 pm
Tags: , ,

A few weeks ago, I didn’t feel like putting too much effort into dinner, so I decided that would be the day to make these sandwiches. Unfortunately, I forgot that the recipe said to prepare it in advance…so I prepared/cooked 2 for dinner all at the same time (in addition to 2 only prepared, not baked) and it turned just fine. J really liked these (he’ll eat pretty much anything with Italian sausage).

FOR ONE SANDWICH:
-1 sweet Italian chicken or turkey sausage, sliced into 3 pieces lengthwise
-1/4 c. jarred caramelized onions
-Sub roll or baguette section, 6-inch, cut in half lengthwise
-1 slice provolone cheese, cut in half
-Parchment paper
-kitchen twine

1. Use nonstick cooking spray to lightly coat a skillet set over medium-high heat. Add the sausage slices and cook until lightly browned, about 2 to 3 minutes per side. Remove the pan from the heat.
2. Spread the onions over half of the roll of baguette. Arrange the sausage slices over the onions, and then top that with the cheese. Complete the sandwich with the other half of the bread.
3. Cut a piece of parchment paper to about 3×12 inches. Wrap this around the middle of the sub. Use a 2-foot length of kitchen twine to tie the sandwich closed, wrapping it several times over the middle of the parchment paper. Wrap the sandwich in plastic and refrigerate up to 24 hours.
4. To serve, preheat oven to 300F. Remove the plastic wrap and place the sandwich (still wrapped in parchment paper and twine) onto a baking sheet.
5. Heat for 15 minutes, or until the cheese has melted. 
Makes 1 serving.

———- 

I made 4 of these. I did not use jarred caramalized onions-I made them myself (I just put about 2 tsp. olive oil in my saute pan on medium-high heat, sauteed until the onions were translucent, added about 2 tsp. of sugar to the pan, stirred, and continued sauteeing until they were a light caramel color). I used pork Italian sausage instead of the chicken or turkey it calls for. I had issues with 1.Getting 3 lengthwise slices and 2. Trying to keep the slices from curling up (the only 2 semi-difficult parts of the recipe). I baked 2 with the above instructions immediately after preparing (no plastic wrap or refrigeration).

These were really good, especially the next day for lunch!

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