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Crusty Italian Sub Supreme

 Crusty Italian Sub Supreme
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
8 ServingsPrep: 20 min. Bake: 15 min.


  • 1 pound Johnsonville® Mild Ground Italian 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


  • 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.

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Crusty Italian Sub Supreme (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.