One-Sheet Sausage and Pepper Hoagies
with Broiled Asparagus
This ballpark classic is perfect for baseball season! All the components are cooked on the same baking sheet, leaving you with almost no cleanup. That way, you’ll be able to sit back and enjoy the game.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Asperges
500 g
Saucisse italienne douce, avec boyau
2 pièce(s)
Poivron rouge
2 pièce(s)
Poivron vert
2 pièce(s)
Oignon, haché
Pas inclus dans votre livraison
pièce(s)
Huile*
pièce(s)
Sel*
pièce(s)
Poivre*
Instructions
Prep the veggies: Preheat the oven to 425°F. Wash and dry all produce. Halve the asparagus lengthwise. Split the panini boy rolls (but don’t cut all the way through)
Roast the veggies and sausages: Toss the peppers and onions on a baking sheet with a large drizzle of oil and season with salt and pepper. Poke a few holes in the sausages with a fork and place on top of the vegetables. Place in the oven for 15 minutes.
Broil the asparagus: After 15 minutes of roasting sausages, remove the baking sheet from the oven. Set the broiler to high or heat the oven to 500°F. Add the asparagus to one side of the baking sheet and toss with a drizzle of oil, the Italian Seasoning, and a pinch of salt and pepper. Return the baking sheet to the oven for 4-6 minutes, until the veggies are slightly charred and the sausage is cooked through. (TIP: Inserting a thermometer into cooked meat should display an internal temperature of 160°F.)
Toast the rolls: Remove the sausage and veggies from the baking sheet. Place the rolls onto the baking sheet and toast for 2-3 minutes. While the rolls toast, cut the sausages into 1⁄2-inch slices on a diagonal.
Assemble: Fill each toasted roll with the Italian blend cheese, peppers, onions, and sausage. Serve with the broiled asparagus and enjoy! (TIP: If you have extra sandwich fillings, simply serve them to the side!)
