Sandwich, Italian Sausage Sandwiches
Accuchef: note, Panini Con Salsiccia - This sandwich salutes the Emilia-Romagna region of Italy, known for its many wonderful varieties of sausage.
- 3/4 Lb Italian Sausage (or Ground Beef)
- 1 Jar Pasta Sauce (26 Oz)
- 1 Can Mushroom Stems & Pieces (4 Oz)
- 1 Loaf Italian Bread (16 Oz), Split Horizontally
- 6 Oz Mozzarella, Sliced
- 1 Jar Roasted Red Pepper (7 1/4 Oz)
In a large skillet over medium-high heat, cook the Italian sausage or ground beef until browned; pour off the fat. Stir in the pasta sauce and mushrooms. Bring to a boil; reduce heat and simmer uncovered for 10 minutes. Preheat oven to 375°F. Hollow out the bottom half of the bread loaf, reserving the bread crumbs for another use. Spoon the meat mixture into the hollowed out bread. Arrange the mozzarella cheese slices over the top of the meat mixture; top with red pepper strips. Cover with loaf top and place on a baking sheet. Cover tightly with aluminum foil and bake about 15 minutes or until the cheese melts and the sandwich is heated through. Use a serrated knife to cut the loaf into 6 portions.
Per Serving: 618 Cal (43% from Fat, 16% from Protein, 41% from Carb); 24 g Protein; 29 g Tot Fat; 11 g Sat Fat; 10 g Mono Fat; 3 g Poly Fat; 63 g Carb; 7 g Fiber; 1616 mg Sodium; 60 mg Cholesterol; AccuPoints = 14.0; Exchanges = 2½ Starch - 1 Milk - 4½ Veg - 2 Lean Meat - 3 Fat