Arthur Ave Pork Sausage & Pepper Heroes
with Melty Mozzarella & Garlic Potato Wedges
In Philly, they call this sandwich a “hoagie.” In New England, it’s a “grinder.” And all across the country, they call it a “sub”... but fuggedabout calling it anything but a “hero” in New York! For these Little Italy–inspired sandwiches, our chefs have pulled out all the stops. Mini baguette loaves are split open and slathered with garlic butter, then toasted until crispy and golden. They’re stuffed with crumbled pork sausage and tender, sautéed onions and peppers, then blanketed with mozzarella and baked again to ooey-gooey perfection. Not all heroes wear capes!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Long Green Pepper
1 unit
Yellow Onion
1 teaspoon
Garlic Powder
9 ounce
Italian Pork Sausage
1.5 ounce
Tomato Paste
1 tablespoon
Italian Seasoning
2 unit
Demi-Baguette
(Contains Soy, Wheat)
½ cup
Mozzarella Cheese
(Contains Milk)
Not included in your delivery
4 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). • Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4) and a pinch of salt. (You’ll use the remaining garlic powder in the next step.)
• Toss potatoes on a baking sheet with a drizzle of olive oil, remaining garlic powder, salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.
• While potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly charred, 5-7 minutes. TIP: Add splashes of water as needed to prevent veggies from burning. • Transfer to a plate.
• Meanwhile, remove sausage* from casing; discard casing. • Heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• Stir tomato paste, half the Italian Seasoning, and ½ cup water into pan with sausage. (For 4 servings, use all the Italian Seasoning and 1 cup water.) Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.
• When potatoes have about 5 minutes left, halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place, cut sides up, on a second baking sheet. TIP: Line sheet with foil first for easier cleanup. • Toast on middle rack of oven until bread is golden, 3-4 minutes. • Carefully spoon sausage mixture onto bottom halves; top with veggies and mozzarella. TIP: The sandwiches are supposed to be messy—don’t be afraid to pile them high! • Return to middle rack until cheese melts, 2-3 minutes more.
• Close heroes, pressing down to secure. Divide between plates. Serve with potato wedges on the side.
