Italian Sausage Grinders

Think of these delightfully drippy sandwiches like Sloppy Joes with an Italian twist!

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Italian Sausage Grinders

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  • Makes: 4 servings
  • Serving Size: 1 sandwich
  • Prep: 25 mins
  • Cook: 30 mins
  • Broil: 2 mins

Italian Sausage Grinders

Directions

  1. In a large saucepan cook the sausage over medium heat until no longer pink; drain off fat. Stir in undrained diced tomatoes, undrained crushed tomatoes, the garlic, vinegar, basil, oregano, salt, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 30 minutes or until thickened.
  2. Meanwhile, in a large skillet cook onion and sweet pepper in the hot oil over medium heat until tender. Set aside and keep warm.
  3. Preheat broiler. Place split rolls on a baking sheet. If desired, toast rolls. Spoon the meat mixture evenly on the bottom halves of rolls. Top with onion mixture. Top with cheese slices. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until the cheese melts and bubbles. Add tops of rolls.

From the Test Kitchen

Baking Directions:

Prepare as directed, but do not broil. Preheat oven to 325 degrees F. Wrap sandwiches with foil. Bake about 15 minutes or until heated through.

Pickled Pepper Sausage Grinders:

Prepare as directed, except omit onion, sweet pepper, and olive oil. Top meat mixture evenly with 1/2 cup bottled roasted red sweet peppers, drained, and 1/2 cup bottled sliced banana or pepperoncini peppers, drained.

Per sandwich: 672 cal., 41 g total fat (21 g sat. fat), 96 mg chol., 2,339 mg sodium, 37 g carbo., 3 g fiber, 37 g pro.

Exchanges: 1 1/2 Vegetable, 2 Starch, 4 High-Fat Meat, 1 1/2 Fat

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Nutrition Facts (Italian Sausage Grinders)

  • Per serving:
  • 735 kcal ,
  • 48 g fat
  • (21 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 96 mg chol. ,
  • 2121 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 37 g pro.

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