Chicken sausage and mushroom hoagies
Cooked chicken sausage(s)
8 oz, hot Italian variety, sliced
Uncooked red onion(s)
1 medium, halved and thinly sliced
½ pound(s), sliced
2 medium clove(s), minced
Whole wheat dinner roll(s)
12 oz, four 6-inch hoagie rolls, split
Shredded part-skim mozzarella cheese
¼ cup(s), chopped fresh
1 medium, thinly sliced
- Heat oil in large skillet over medium-high heat. Add sausages and cook, stirring occasionally, until lightly browned, 5–6 minutes. With slotted spoon, transfer sausages to plate. Add onion to skillet and cook, stirring occasionally, until softened, about 7 minutes. Stir in mushrooms, garlic, and salt. Cook, stirring often, until mushrooms are tender, about 8 minutes.
- Preheat broiler. Pull out some of soft centers from rolls. Place, cut sides up, on broiler pan. Broil 5 inches from heat until toasted, about 1 minute.
- Spread hoisin sauce on cut sides of rolls. Top bottom halves of rolls with mushroom mixture. Arrange sausages on top halves of rolls. Sprinkle mozzarella evenly over rolls. Broil 5 inches from heat until cheese melts, about 1 minute. Sprinkle cilantro and scallions on bottom halves of rolls and cover with tops of rolls.
- Per serving: 1 sandwich