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Crusty Italian Sub Supreme Recipe

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I encourage guests to grab a knife and fork before diving into hearty slices of this sandwich! Each bite is loaded with sausage, cheese, artichoke hearts and sauce.—Toni Lockhart, Gilmer, Texas

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Crusty Italian Sub Supreme Recipe

Prep: 20 min. Bake: 15 min.

Yield: 8 Servings

20 15 35

Ingredients

1 pound bulk Johnsonville® Ground Sausage
1 jar (14 ounces) spaghetti sauce
1 loaf (1 pound) unsliced Italian bread
12 slices provolone cheese
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained and chopped

Directions

In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in spaghetti sauce; heat through.
Cut the top third off the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell (discard removed bread or save for another use).
Line bread shell with cheese slices; top with sausage mixture and artichokes. Replace bread top. Wrap loaf in foil.
Bake at 375° for 15-20 minutes or until cheese is melted. Let stand for 5 minutes before slicing. Yield: 8 servings.

Nutritional Facts 1 slice equals 455 calories, 29 g fat (12 g saturated fat), 53 mg cholesterol, 1,261 mg sodium, 28 g carbohydrate, 2 g fiber, 21 g protein.

Originally published as Crusty Italian Sub Supreme in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p102

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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