This is another recipe from my newest Rachel Ray cookbook; Express Lane Meals. The flavors were good, but I guess I’m just not a big fan of sub rolls. I ended up just emptying the sandwich onto a plate and eating it without the bread. The Giardiniera made for a great relish that goes well with the chicken sausage. This was an easy weeknight meal and good if you need to feed some men. J
Chicken Sausage, Pepper, & Onion subs
4 fresh chicken sausages
3 Tbsp EVOO
1/3 Cup chicken stock or dry white wine
1 red bell pepper, seeded & diced
1 large onion, thinly sliced
3 garlic cloves, chopped
Salt & pepper
1 Cup Giardiniera (Italian pickled vegetable salad)
A handful of fresh, flat leaf parsley
½ Cup basil, 10 leaves
Zest of ½ a lemon
4 crusty sub rolls
Place the chicken sausages in large skillet & add 1 inch of water. Prick the sausages. Add 1 Tbsp of the EVOO to the skillet, once around the pan. Bring the water to a boil, and then reduce the heat a little. Allow the liquid to cook away, then brown & crisp the casings, 10 to 12 minutes total. Deglaze the pan with the stock or wine and cook it off, 1 minute. Remove the sausages to a platter.
Add the remaining 2 Tbsp of EVOO to the skillet. Add the peppers, onions, & garlic, season with salt & pepper, and cook for 10 minutes, until tender.
Place the Giardiniera, parsley, basil, & lemon zest into a food processor and grind them into a relish.
Slice the sausages; fill each roll with a little relish, then peppers, & onions, then the sliced sausages.