Sausage-Fennel Subs

• 1 teaspoon olive oil
• 1 1/2 cups vertically sliced onion
• 1 cup thinly sliced fennel bulb
• 4 garlic cloves, thinly sliced
• 6 ounces chicken and sun-dried tomato sausage, thinly diagonally sliced
• 4 (2-ounce) submarine rolls or hoagie rolls
• 1/2 cup tomato-basil pasta sauce
• 4 (1/2-ounce) slices provolone cheese

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, fennel, and garlic; saute for 4 minutes. Add sausage, and saute for 3 minutes or until sausage is lightly browned and vegetables begin to brown.
3. Arrange rolls, cut sides up, in a single layer on a baking sheet; broil 2 minutes or until toasted. Spoon about 2/3 cup sausage mixture on the bottom half of each roll, and top each with 2 tablespoons sauce. Place 2 cheese slices over sauce. Arrange sandwiches on baking sheet; broil 2 minutes or until cheese melts.
4. This updated version of Sausage Fennel Subs is based on a recipe that originally ran in
5. , May 2010. The recipe was retested and updated for
6. , Oxmoor House, 2013.

olive oil, onion, fennel bulb, garlic, chicken, submarine rolls, tomatobasil pasta sauce, provolone cheese

Taken from www.myrecipes.com/recipe/sausage-fennel-subs (may not work)