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a closed long Italian sub roll cut across the middle, with browned crumbled sausage, sliced cremini mushrooms, short green-pepper strips, thick red tomato sauce and melted mozzarella, without pepperoni or garnish
Andrew Fowler

Pizza Sub

Cook the sausage, mushrooms and pepper until the pan is dry before adding tomato, because pizza flavor won’t make up for a roll full of watery vegetables. A short simmer pulls the filling together, and mozzarella melted over both cut faces gives the bread a little protection while keeping the sandwich easy to close around the warm sausage mixture.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 3/4 lb raw mild Italian pork sausage casings removed
  • 1 tbsp olive oil
  • 6 oz cremini mushrooms finely sliced
  • 1 green bell pepper cut into short thin strips
  • 2 garlic cloves minced
  • 1 can 15 oz crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 6 oz low-moisture mozzarella shredded
  • 4 soft Italian sub rolls 8 inches long

Method
 

  1. Heat oil in a large skillet over medium-high heat. Add sausage and cook for 7 to 9 minutes, breaking it into small pieces, until it reaches 160°F; transfer to a plate, leaving about 1 tablespoon fat in the pan.
  2. Add mushrooms and bell pepper and cook for 8 to 10 minutes until softened and the mushroom liquid has evaporated. Stir in garlic for 30 seconds.
  3. Return sausage to the skillet with tomatoes, oregano and pepper. Simmer uncovered for 10 to 12 minutes until thick enough to mound on a spoon.
  4. Heat the broiler. Split the rolls without cutting through the hinge and toast the cut faces for 1 to 2 minutes.
  5. Divide mozzarella over both cut faces of each roll and broil for 1 to 2 minutes until melted. Spoon the hot sausage mixture along the bottoms, keeping loose sauce in the skillet.
  6. Close the subs, rest for 2 minutes and cut across the middle. Serve one sub per person while the cheese still stretches.