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Sausage and Pepper Sub

 Who doesn't love a warm, melted-cheese, sausage and pepper sub? As I may have mentioned, I am constantly driving to and from Massachusetts for rehearsals, and sandwiches have been a life-saving portable food. Even better when warm- I pop this into my lunchbox wrapped in layers of foil and paper towel, and it stay delicious for me on the road. Yum!


 1 green bell pepper, seeded and cut into strips

1 medium red onion, sliced

1 garlic, minced, 1 other clove split in half

1 ounce parmesan, grated

2 baguettes

2 slices mozzarella

1/2 pound Italian sweet sausage, uncased

8 ounce can tomato sauce


Cut baguettes in half. Generously drizzle cut sides with oil.

Form sausage meat into 8 small meatballs, about 1 tablespoon each.

Heat 2 tablespoons oil in a medium skillet over medium-high. Add sliced peppers and onions and a generous pinch each of salt and pepper. Cook, stirring occasionally, until tender and charred. Transfer to a bowl and cover to keep warm.

Preheat broiler with a rack in the top position.

Heat 1 tablespoon oil in same skillet over medium-high. Add meatballs and cook, turning occasionally, until golden-brown all over and mostly cooked through.

Add chopped garlic to skillet with meatballs and cook until fragrant. Add tomato sauce and 1⁄4 cup water; bring to a simmer. Season to taste with salt, and pepper. Simmer over medium heat until meatballs are fully cooked through, about 3 minutes more.

Meanwhile, place baguettes directly on top oven rack with a slice of cheese on one side; broil until golden, about 2 minutes per side (watch closely as broilers vary). Rub cut sides of bread with halved garlic clove; sprinkle with salt and pepper. Divide peppers and onions between bread; top with meatballs, sauce, and remaining bread.

Serve meatball hero with a sprinkle of Parmesan. Enjoy!


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