Italian-Style Chicken Sausage & Pepper Sandwiches
with Aioli & Mozzarella
Cooking time
25 minutes
Servings
2/4
Calories
1050 /serving
Is this the missing link in your week? These classic Italian sandwiches stuff air-fried sausages, sweet pepper and onion into toasted ciabatta buns. And they take on easy-melting cheese and a layer of aioli to bring you the ultimate in handheld satisfaction.
We will send you:
- 4 Canadian-raised chicken sausages
- 1 Sweet pepper
- 1 Onion (or shallot)
- 60ml Mayonnaise
- 15g Minced roasted garlic
- 60g Grated mozzarella
- 2 Ciabatta baguettines
Contains: Barley • Eggs • Milk • Wheat
You will need:
Oil
Salt & pepper (S&P)
Air fryer
Total Fat
44 g
Saturated Fat
10 g
Sodium
2080 mg
Total Carb
116 g
Sugars
8 g
Protein
52 g
Fibre
3 g
Preparation
Fry the sausages
- Preheat the air fryer to 400°F. Lightly oil the basket.
- Place the sausages* in the air fryer and fry, shaking halfway, 10 to 12 min., until browned and cooked through.
- Transfer to a plate.
Mise en place
- Meanwhile, halve, core and cut the sweet pepper lengthwise into ½ inch pieces.
- Peel and cut the onion into ½ inch wedges.
- In a medium bowl, combine the sweet pepper, onion, a drizzle of oil and S&P.
- In a small bowl, make the aioli by combining the mayo, garlic and S&P.
Fry the sweet pepper & onion
- Place the sweet pepper and onion in the air fryer and fry, shaking halfway, 4 to 5 min., until tender.
Toast the ciabatta
- Halve the ciabatta lengthwise and warm in the toaster.
Plate your dish
- Divide the ciabatta bottoms between your plates.
- Top each bun bottom with the aioli, sausages (halve lengthwise), sweet pepper and onion, cheese and a ciabatta top. Bon appétit!
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*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
