4 Serves
45 Mins
Preheat your oven to 190°C and line a large baking sheet with aluminum foil.
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Vitamin E
3 mg / 15 mgVitamin K
45 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
34 µg / 400 µgCalcium
145 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
34 mg / 420 mgPhosphorus
296 mg / 1,250 mgPotassium
854 mg / 4,700 mgSodium
1453 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
30 g / 20 gCholesterol
164 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a small bowl, combine the butter, olive oil, grated Parmesan cheese, garlic, parsley, and salt using a fork or rubber spatula.
Spread the garlic-parmesan butter mixture evenly over the cut sides of the French bread. Place the bread on the prepared baking sheet and bake for 10 minutes until the butter is bubbly.
While the bread bakes, heat the cooking oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through.
Remove the sausage with a slotted spoon and drain on paper towels. In the same skillet, sauté the onions, sweet peppers, and red bell pepper until softened, about 3 minutes.
Add the garlic to the skillet and cook for 1 minute. Return the cooked sausage to the pan and stir to combine.
Spread the sausage and pepper mixture over the bottom half of the toasted French bread. Cover with the top half, wrap the entire sandwich in aluminum foil, and return to the oven for 5 to 6 minutes to warm through.
Remove from the oven, slice the sandwich into portions, and serve immediately.
8
g12
g8
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