Eggplant And Chicken Sausage Subs
- 1/2 tbsp store-bought basil pesto
- 4 None chicken sausages, butterflied
- 2.5 oz mozzarella cheese, thinly sliced
- 1 None medium eggplant, thinly sliced into 8 rounds
- 1 None baguette, cut into 4 pieces, halved
- 2 cups baby arugula
- 2 None medium tomatoes, sliced
- Spread 1/2 tsp pesto inside each sausage. Top with mozzarella. For each chicken sausage, lay out 2 slices of eggplant on a work surface, overlapping slightly. Top with sausage and roll up tightly. Secure with toothpicks.
- Preheat a grill pan over medium heat. Add sausages and cook, turning, for 12-15 mins, or until browned and cooked through. Remove from heat and discard toothpicks.
- Spread remaining pesto over baguettes. Fill with arugula and tomato. Top with hot sausages. Serve.
storebought basil pesto, chicken sausages, mozzarella cheese, eggplant, baguette, baby arugula, tomatoes
Taken from recipes-plus.com/api/v2.0/recipes/24504 (may not work)