Subhoagie Sauce Diana Style Recipes
SAUSAGE HOAGIES
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
- For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
- Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
- Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.
SUB/HOAGIE SAUCE-DIANA STYLE
This sauce is a personal preference. Make it, taste it, fiddle with it then let me know in your review what you did or did not add. I'm all about making this sauce perfect. It's close so tweaking is appreciated!
Provided by Diana Adcock
Categories Sauces
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 16
Steps:
- In a medium pan over medium heat saute onion in the vegetable oil until LIGHT brown-don't burn it.
- Remove from heat and allow to cool for 5 minutes.
- Add remaining ingredients.
- Using an immersion blender or stand blender barely puree-this will make it creamy. I say "barely" because you want to see little bits of spice.
- Now dip your finger in and taste it.
- Adjust seasonings.
- I use this as a sauce for wraps and as a marinade for grilled chicken.
- It's a work in progress.
Nutrition Facts : Calories 2666.6, Fat 223.1, SaturatedFat 26.1, Sodium 20161.6, Carbohydrate 132.8, Fiber 55.2, Sugar 41.3, Protein 70.9
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