Arthur Avenue Pork Sausage & Pepper Heroes

• Toss potatoes on a baking sheet with a drizzle of olive oil, remaining garlic powder, salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.

• While potatoes roast, heat a large drizzle of olive 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 if necessary; discard casing. Heat a drizzle of olive 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. TIP: If there’s excess grease in your pan, carefully pour it out.

• Stir tomato paste, half the Italian Seasoning, and ½ cup water into pan with sausage. (For 4 servings, use all the Italian Seasoning and 1 cup water.) Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.

• When potatoes have about 5 minutes left, halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place, cut sides up, on a second baking sheet. TIP: Line sheet with foil first for easier cleanup. • Toast on middle rack of oven 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.