Arthur Ave Pork Sausage & Pepper Heroes
with Melty Mozzarella & a Side Salad
In Philly, they call it “hoagie.” In New England, it’s a “grinder.” And all across the country, they call it a “sub”… but fuggedabout calling it anything but a “hero” in New York! For these Little-Italy-inspired sandwiches, our chefs have pulled out all the stops. Mini baguette loaves are split open and slathered with garlic butter, then toasted until crispy and golden. They’re stuffed with flavorful crumbled pork sausage and tender, sautéed peppers and onions, then blanketed with mozzarella and baked again to ooey-gooey perfection. Not all heroes wear capes, friends.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 ounce
Mixed Greens
1 unit
Long Green Pepper
1 unit
Yellow Onion
1 teaspoon
Garlic Powder
9 ounce
Italian Pork Sausage
1.5 ounce
Tomato Paste
1 tablespoon
Italian Seasoning
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ cup
Mozzarella Cheese
(Contains: Milk)
1.5 ounce
Italian Dressing
(Contains: Milk)
Not included in your delivery
1 tablespoon
Cooking Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Halve, core, and thinly slice green pepper into strips. Halve and peel onion; thinly slice one half (whole onion for 4 servings). • Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4) and a pinch of salt. (Be sure to measure the garlic powder; we sent more.)
• Heat a large drizzle of oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly charred, 5-7 minutes. TIP: Add splashes of water as needed to prevent veggies from burning. • Transfer to a plate.
• Meanwhile, remove sausage* from casing; discard casing. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. (If there’s excess grease in your pan, carefully pour it out.)
• Stir tomato paste, ½ cup water, and half the Italian Seasoning into pan with sausage. (For 4 servings, stir in 1 cup water and all the Italian Seasoning.) Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.
• Halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place cut sides up on a baking sheet. TIP: Line sheet with foil first for easier cleanup. • Toast on middle rack until bread is golden, 3-4 minutes. • Carefully spoon sausage mixture onto bottom halves; top with veggies and mozzarella. TIP: The sandwiches are supposed to be messy—don’t be afraid to pile them high! • Return to middle rack until cheese melts, 2-3 minutes more.
• Place mixed greens in a large bowl; toss with as much Italian dressing as you like. Season with salt and pepper. • Close heroes, pressing down to secure. Divide between plates. Serve with salad on the side.
