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Mighty Mozz Chicken Sausage Melts

Mighty Mozz Chicken Sausage Melts

with Griddled Tomato, Creamy Lemon Herb Sauce & Garlic Potato Wedges

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This is no snack-size sandwich, friends—for these fully-stacked melts, our chefs have pulled out all the stops. It all starts with the bread: Here, that’s baguettes slathered with a homemade garlic butter and toasted until golden. For the filling, browned chicken sausage is mixed with mozzarella until the cheese is gooey and melted. Slices of griddled tomato provide juicy sweetness, while a creamy lemon herb sauce adds bright, refreshing notes. The plate’s rounded out with a side of crispy, garlicky potato wedges for a meal you’ll find yourself craving again and again as soon as the last bite’s gone.

Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Roma Tomato

1 unit

Lemon

1 unit

Green Herb Blend

1 teaspoon

Garlic Powder

2 unit

Demi Baguette

(ContainsWheat, Soy)

4 tablespoon

Sour Cream

(ContainsMilk)

9 ounce

Italian Chicken Sausage Mix

½ cup

Mozzarella Cheese

(ContainsMilk)

Not included in your delivery

4 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate72 g
Sugar9 g
Dietary Fiber8 g
Protein40 g
Cholesterol185 mg
Sodium1630 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Baking Sheet
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Pick parsley leaves from stems; finely chop leaves. Thinly slice chives. Zest and quarter lemon. Slice tomato into ½-inch-thick rounds. Halve baguettes lengthwise.

2

• Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.

3

• Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. • Spread garlic butter onto cut sides of baguettes. • When potatoes have 3-4 minutes left, remove sheet from oven; carefully push potatoes to one side of sheet. Place baguettes cut sides up on empty side. Return to oven until bread is lightly golden.

4

• In a second small bowl, combine sour cream, chopped parsley, chives, half the lemon zest, and a squeeze of lemon juice. Taste and season with salt, pepper, and more lemon juice and zest if desired.

5

• Season tomato rounds all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tomato rounds and cook until lightly browned and slightly softened, 1-2 minutes per side. Transfer to a plate. • Add another drizzle of oil to pan. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in mozzarella until just melted, 1 minute. Turn off heat.

6

• Spread creamy lemon herb sauce onto top halves of baguettes. Evenly divide cheesy sausage between bottom halves of baguettes, then top with griddled tomato. Add top halves of baguettes to create melts; press down slightly. Divide between plates and serve with potato wedges on the side.