For tonight’s dinner, I had to come up with something quick and easy because JJ and I had to go do testing for his thesis. I had some leftover sun-dried tomato chicken sausage in the fridge, so I decided to make sausage hoagies with peppers and onions, simple, quick, and healthy. I absolutely love sun-dried tomatoes, so I used a sun-dried tomato and basil bread, and I made sun-dried tomato pesto for the hoagie condiment. I paired this with a spinach salad with tomatoes and pine nuts to echo the pesto. This speedy dinner took less than 10 minutes to make, and it's SO much healthier than a drive-thru. There's always time for a home-cooked meal!
Sausage and Pepper Hoagies with Sundried Tomato Pesto
2 links of chicken sausage
2 hoagie rolls
2 bell peppers, sliced
1 red onion, sliced
¼ c. sun dried tomato pesto
¼ c. mozzarella cheese, shredded
Salt and pepper
Crushed red pepper flakes
Sun Dried Tomato Pesto:
8 sun dried tomatoes
8 basil leaves
1 tbsp. pine nuts
1 tbsp. parmesan cheese
3 tbsp. EVOO (or more)
Splash of hot water
Salt and Pepper
Preheat broiler to high.
Heat a large nonstick skillet over medium heat. Add peppers and onions, sprinkle with salt and toss to cook, about 7-8 minutes.
Heat a smaller skillet over high with 1/4” water, add sausage and a drizzle of EVOO, bring to a boil and let it simmer away until water cooks off. Toss to brown sausage on all sides, cook for a total of 8 minutes.
Split rolls, place on a baking sheet, toast under broiler for 2 minutes.
Make the pesto in food processor.
Slather on the buns, then top with peppers and onions and sausage, top with cheese and red pepper flakes.
Place back under broiler for 1 minute.