Monday, March 28, 2011

Italian Sausage, Pepper, & Onion Hoagies (page 122)

This recipe is featured in the photo section, which is exactly the reason why I made this dish. I have a hard time imagining what recipes will look like when they are finished, so I will most likely make everything in the photo section of this book. Despite my off-the-wall reason for making these hoagies, I really liked them! I used mild Italian sausage, fresh oregano, & omitted the vinegar (after the salad dressing from last night, we were not in the mood for any more vinegar). I toasted the sub rolls right before serving, & they were simply a hit! This dish will be repeated for sure!

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