OF COURSE your nonna’s sausage, peppers, and onions are the best–mwah! No shade to Gramma, but could she do it in 15 minutes? You’ll sauté sausage, precut pepper and onion till nice and brown, add marinara, and top with melty mozz. Pile all that saucy, gooey goodness into a baguette slathered with rich garlic-herb butter and serve it alongside a bright mixed green salad with juicy tomatoes, almonds, and Parm. Box to table in 15 or less–even Nonna would approve.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Garlic Herb Butter(ContainsMilk)
Pepper & Onion Mix
Demi Baguette(ContainsSoy, Wheat)
Italian Chicken Sausage Mix
Sliced Almonds(ContainsTree Nuts)
• Wash and dry produce. Drop garlic herb butter (in packet) into a glass of warm water to soften. • Drain pepper and onion mix. Halve baguettes.
• Drizzle oil in a hot pan. Cook sausage* and pepper and onion mix, breaking up meat, until cooked through, 4-6 minutes. Stir in marinara. Turn off heat. • Top sausage mixture with mozzarella; set aside to melt.
• Spread baguettes with garlic herb butter. TIP: If you have some extra time, toast baguettes for a nice crunch! • In a bowl, toss mixed greens, tomatoes, Parmesan, almonds, and dressing.
• Fill baguettes with cheesy sausage. Serve with salad.
Chicken Sausage is fully cooked when internal temperature reaches 165°.