Pesto Chicken Sausage Sandwiches

Last chance for sausages! Order your Seemore Chicken Kale Pesto Sausages on or before October 29 to get them in time for class.

Use the discount code "HOMEMADE15" for 15% off!

Servings:  4

Prep Time:  10 minutes

Cook Time:  20 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


    Ingredients for Subs:

    • 1 large yellow onion, thinly sliced
    • 1 red bell pepper, seeded and thinly sliced
    • 1 large fennel bulb, halved and thinly sliced
    • ⅓ cup pepperoncini, thinly sliced in rounds
    • 4 Seemore Chicken Kale Pesto Sausages
    • ½ cup water
    • Crushed red pepper flakes, to taste
    • Kosher salt, to taste
    • Olive oil, as needed

      Ingredients for Pesto Aioli:

      • 1 cup fresh basil leaves (or Italian parsley, mint, arugula or any combination)
      • 2 tablespoons chopped walnuts or sunflower seeds
      • 2 medium garlic cloves
      • 2 tablespoons parmesan cheese, more to taste
      • ½ teaspoon crushed red pepper flakes (optional)
      • Fresh squeezed lemon juice, to taste
      • Kosher salt, to taste
      • Olive oil, as needed
      • 1 cup mayonnaise

        Ingredients for Serving:

        • 4 French rolls, toasted if desired
        • 8 slices mozzarella cheese
        • Baby arugula


          1. Preheat the oven to 425°F with a rack positioned in the middle.
          2. On a rimmed sheet tray, toss the onions, bell peppers, fennel and pepperoncini with olive oil, salt and crushed red pepper flakes. The vegetables should be evenly coated but not swimming in oil. Arrange them in an even layer and nestle the sausages among them.
          3. Bake for 20 to 25 minutes or until the vegetables begin to caramelize. Flip the sausages and stir the vegetables then bake for a further 10 to 15 minutes until the sausages are cooked through.
          4. Remove from the oven and pour the water in, using a spatula or spoon to scrape up the browned bits (fond).
          5. To make the pesto: In the bowl of a food processor or blender place the basil, walnuts, garlic, parmesan cheese and crushed red pepper flakes (if using); blend on high until the walnuts and garlic have been chopped into small pieces. With the food processor or blender still on slowly drizzle in the olive oil, a little bit at a time, until the desired consistency is reached. Turn the food processor or blender off and taste; add lemon juice, salt, pepper and more crushed red pepper flakes as needed.
          6. Transfer the pesto to a mixing bowl and stir in the mayonnaise. Taste again and adjust seasoning as needed.
          7. To assemble: Turn the broiler on high. Slather both sides of the rolls with the pesto aioli then place one sausage followed by a generous helping of the vegetables. Repeat with all 4 rolls. Arrange on a sheet tray, top with mozzarella cheese and broil for 3 to 4 minutes or until the mozzarella is melted and spotted with brown.
          8. Top with arugula and serve.



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