Sous-marins à la saucisse et aux poivrons
2 portion | avec oignons caramélisés et cheddar
The classic grab-and-go sub sandwich but from the comfort of your own kitchen! Complete with melted white cheddar, sweet caramelized onions and a homemade garlic aioli for a satisfying afternoon special.
Produit dans une installation 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
250 g
Saucisse italienne douce, sans boyau
1 pièce(s)
Poivron
1 tasse(s)
Cheddar blanc, râpé
(Contient Lait)
4 cs
Mayonnaise
(Contient Moutarde, Oeuf Peut contenir Crustacés, Soya, Oeuf, Blé, Gluten, Sésame, Lait, Poisson, Noix, Sulfites, Moutarde)
2 pièce(s)
Pain à sous-marin
1 pièce(s)
Oignon jaune
1 cs
Vinaigre balsamique
(Contient Sulfites)
1 cc
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 cs
Purée d’ail
(Peut contenir Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
28 g
Mélange roquette et épinards
Pas inclus dans votre livraison
1 cc
Sucre*
0.06 cc
Sel*
0.13 cc
Poivre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
Instructions
- Peel, then cut onion into 1/4-inch slices.
- Heat a medium non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil, then onions. Cook, stirring occasionally, until slightly softened, 3-4 min.
- Add 1 tsp sugar and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min.
- Add vinegar. Stir to combine, 30 sec.
- Transfer onions to a small bowl. Carefully wipe the pan clean.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp oil, then sausage and peppers. Cook, breaking up sausage into pieces, until no pink remains, 3-5 min.**
- Season with 1/2 tsp garlic salt and pepper, then stir to combine.
- Add mayo, garlic puree and 1/8 tsp garlic salt to another small bowl. Season with pepper, then stir to combine.
- Halve rolls, then arrange on a parchment-lined baking sheet, cut-side up. Spread garlic aioli over cut sides of rolls, then sprinkle cheese over top.
- Toast in the middle of the oven until rolls are lightly golden and cheese is melted, 1-2 min. (TIP: Keep an eye on the rolls so they don't burn!)
- Stack arugula and spinach mix, sausage and peppers, and caramelized onions on bottom rolls. Close with tops rolls.
- Cut hoagies in half, then divide between plates.