This yummy Italian take on a sloppy Joe makes a hearty and satisfying dinner sandwich that everyone will love.
Recipe tags: chicken base, easy difficulty, lunch, chicken, slow
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tbsp | olive oil |
| 1 lb | Italian sausages, casing removed |
| 1 cup | tomato sauce |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 4 | ciabatta buns, split and toasted |
| 8 slices | provolone cheese |
| 4 | jarred roasted red peppers, drained well |
| 1 jar | marinated artichokes, chopped and drained well |
| 2 cups | loosely packed arugula |
Directions
Heat oil in large skillet set over medium heat; cook sausage meat for 3 to 5 minutes or until starting to brown. Stir in tomato sauce and Roasted Chicken Base; bring to boil.
Reduce heat to medium-low; cook for 5 to 8 minutes or until sausage meat is cooked through and sauce is thickened enough to coat sausage meat.
Assemble sausage mixture in ciabatta buns with provolone, red peppers, artichokes and arugula.
Tips: Substitute fontina, mozzarella or shredded Italian cheese blend for provolone cheese. Use spicy or sweet Italian sausage depending on your preference. Customize the sandwich with your favorite antipasto ingredients, using whatever is in your pantry or fridge. Add olives, giardiniera and/or pepperoncini.