SAUSAGE HOAGIES
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
- For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
- Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
- Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.
SHRIMP AVOCADO HOAGIES
Try this super-fast, super-tasty hoagie topper made with shrimp and avocado next time you need a quick meal.
Provided by Annacia
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl combine shrimp, avocados, carrots, and salad dressing.
- Halve hoagie buns.
- Using a spoon, slightly hollow bottoms and tops of hoagie buns, leaving 1/2-inch shell. Discard excess bread.
- Toast buns.
- Spoon shrimp mixture into hoagie buns. Serve with lemon wedges.
Nutrition Facts : Calories 474.9, Fat 22.1, SaturatedFat 3.1, Cholesterol 179.7, Sodium 1145, Carbohydrate 43.9, Fiber 10, Sugar 3, Protein 27.7
SHRIMP 'N' VEGGIE ALFREDO
Bonnie Jost of Manitowoc, Wisconsin relies on a jar of store-bought Alfredo sauce to toss together this pretty pasta dish. The effortless entree includes fresh shrimp and colorful veggies for ectra eye appeal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots and garlic in 2 tablespoons oil until crisp-tender; remove and keep warm. , Add remaining oil to skillet. Saute shrimp in oil until shrimp turn pink. Return vegetables to pan; mix well. Drain pasta. Place pasta on six dinner plates. Drizzle with Alfredo sauce and top with shrimp mixture.
Nutrition Facts : Calories 562 calories, Fat 17g fat (7g saturated fat), Cholesterol 189mg cholesterol, Sodium 527mg sodium, Carbohydrate 68g carbohydrate (9g sugars, Fiber 7g fiber), Protein 35g protein.
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