Italian Sausage Hoagies

Hello all! With summer come and gone, and being well into fall, I wanted to share a recipe of mine that you'll love all year round - especially if you like a little bit of a kick.

This recipe is inspired by Giada and was instantly a fan favorite of my family and friends. I typically will serve with a side of sweet potato tots - but any potato based finger food will do (you're gonna want to dip it in the Calabrian chili mayo, trust me). Enjoy!

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Prep Time: 30 minutes

Servings: 6 sandwiches

Ingredients

• 1 cup of mayonnaise

• 3 - 4 tablespoons of Calabrian chili paste

• Zest and juice (split) of 1 lemon

• 2 tablespoons of EVOO

• 2 pounds of ground Italian sausage

• 1/2 cup of shredded parmesan cheese

• 3 large handfuls of arugula

• 1/4 cup red wine vinegar

• 2 cloves of freshly chopped garlic

• 1 teaspoon of dried oregano

• 1/2 cup fresh ripped basil

• 6 hoagie rolls

• 8 oz fresh mozzarella

• Giardienara (I use hot, but feel free to use mild if you prefer)

• salt & pepper

Directions

Calabrian Chili Mayo

1. In a small bowl mix together the mayonnaise, Calabrian chili paste, the zest of one lemon and juice of half a lemon. Season with salt and pepper to taste.

Italian Sausage Hoagie

1. Heat a large skillet over medium heat and add 1 tablespoon of EVOO and the sausage. Break down with a wooden spatula/spoon until cooked through and browned (approximately 15 minutes).

2. Remove from heat and mix in parmesan cheese.

3. In a large bowl toss the arugula with the remainder of the EVOO, vinegar, garlic, oregano and basil until coated. Set aside.

4. Prepare the hoagie rolls by scooping out some of the bread and covering each side evenly with the Calabrian chili mayo.

5. On the bottom of the rolls, fill with the cooked Italian sausage and. cover with the fresh mozzarella.

6. Place on a baking tray and broil on high until the cheese is melted and the bread is slightly toasted.

7. Top with a generous amount of the arugula salad and Giardienara and serve!