This easy-to-make hot sandwich is sure to become a new family favourite.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Renée's Balsamic Vinaigrette, divided
180 g Italian sausage, casings removed
2 cups chopped eggplant
3/4 cup thin roasted red pepper slices
1/4 cup drained thinly sliced oil-packed sun-dried tomatoes
2 Tbsp. chopped fresh parsley
4 sandwich rolls, split
1 cup Cracker Barrel Shredded 4 Cheese Italiano Cheese
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How do I make it ?
Heat 2 Tbsp. vinaigrette in large skillet on medium heat. Crumble in sausage meat; cook 3 to 5 min. or until lightly browned, stirring frequently.
Add eggplant and peppers; cook 10 min. or until eggplant is softened and sausage meat is done, stirring frequently. Remove from heat. Stir in tomatoes and parsley.
Heat broiler. Brush cut sides of rolls with remaining vinaigrette; place, cut sides up, on baking sheet. Broil, 4 inches from heat, 2 min. or until lightly toasted.
Spoon meat mixture onto bottom halves of rolls; top with cheese. Turn roll tops over. Broil 2 to 3 min. or until cheese is melted. Cover with top halves of rolls.
Kraft Kitchen Tips!
Prepare using Italian pork, turkey or chicken sausages.
Calories From Fat
% Daily Value
Total fat 23 g
Saturated fat 7 g
Cholesterol 35 mg
Sodium 1040 mg
Total carbohydrate 35 g
Dietary fibre 3 g
Sugars 7 g
Protein 17 g
4 servings, 1 sandwich each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.