Italian Pork Sausage and Pepper Subs

🥘 Ingredients

• bell pepper
  1 unit
• butter
  2 tbsp
• chicken stock concentrate
  1 tsp
• demi-baguette
  2 unit
• dijon mustard
  1 tsp
• garlic powder
  ½ tsp
• italian pork sausage
  12 oz
• italian seasoning
  1 tsp
• ketchup
  2 tbsp
• mozzarella cheese
  ½ cup
• olive oil
  1 tbsp
• vegetable oil
  1 tbsp
• water
  ¼ cup
• yellow onion
  1 unit
• yukon gold potatoes
  1 lb

🍳 Cookware

• large baking sheet
• lightly oiled baking sheet
• cutting board
• small microwave-safe bowl
• large pan

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut yukon gold potatoes into ½-inch-thick wedges; toss on a large baking sheet with a drizzle of olive oil , half the italian seasoning , salt, and pepper. Roast on top rack, tossing halfway through, until golden brown ⏱️ 20 minutes .

   yukon gold potatoes: 1 lb, olive oil: 1 tbsp, italian seasoning: 1 tsp
2. 

   2

   Place italian pork sausage on a second lightly oiled baking sheet . Roast on middle rack, flipping halfway through, until browned and cooked through ⏱️ 14 minutes . Transfer to a cutting board . Once cool enough to handle, thinly slice on a diagonal.

   italian pork sausage: 12 oz
3. 

   3

   Meanwhile, halve, peel, and slice yellow onion . Core, deseed, and thinly slice bell pepper . Slice demi-baguette lengthwise, stopping before you get all the way through. Place butter in a small microwave-safe bowl ; microwave until softened ⏱️ 10 seconds . Stir in garlic powder , salt, and pepper.

   yellow onion: 1 unit, bell pepper: 1 unit, demi-baguette: 2 unit, butter: 2 tbsp, garlic powder: ½ tsp
4. 

   4

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add onion and bell pepper. Season with salt, pepper, and remaining italian seasoning. Cook until softened and lightly browned ⏱️ 6 minutes . Stir in sliced sausage, chicken stock concentrate , dijon mustard , and water . Bring to a simmer and cook until slightly thickened ⏱️ 1 minute . Turn off heat.

   vegetable oil: 1 tbsp, chicken stock concentrate: 1 tsp, dijon mustard: 1 tsp, water: ¼ cup
5. 

   5

   Meanwhile, spread cut sides of baguettes with garlic butter. Place on baking sheet used for sausage. Toast in oven until lightly golden ⏱️ 3 minutes . Let cool slightly.
6. 

   6

   Carefully fill each toasted baguette with sausage mixture. Top with mozzarella cheese . Bake on middle rack until cheese is melted ⏱️ 3 minutes . Divide between plates with potato wedges. Serve with ketchup on the side for dipping.

   mozzarella cheese: ½ cup, ketchup: 2 tbsp