Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

These easy sausage pizza subs combo all the delicious flavors of two classic favorites. There’s a garlicky tomato sauce, crispy sausage bits, and a hefty serving of bread. Plus, there’s Swiss chard in there for healthy balance, too. Most chard recipes call for sautéing the stems and the leaves in the same pan, but for this recipe you’ll prepare them two separate ways: first, you’ll pickle the stems in a spicy vinegar mixture and sauté the leaves with garlic. It’s these types of smart solutions that keep the ingredient list short while still delivering on flavor.

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler with rack in upper third. Arrange sausages on a rimmed baking sheet; broil until golden and cooked through, 10 to 12 minutes, turning halfway through.

    Advertisement
  • Meanwhile, microwave vinegar in a large bowl on high for 1 minute. Stir in chard stems and crushed red pepper; set aside.

  • Heat 1 tablespoon oil in a large skillet over medium. Add half the garlic; cook, stirring, until fragrant, about 30 seconds. Add chard leaves and ¼ teaspoon salt; cook, tossing, until leaves wilt, 2 to 3 minutes. Transfer to a bowl.

  • Wipe skillet clean. Heat 2 tablespoons oil over medium-high. Add remaining garlic and cook, stirring, for 30 seconds. Add tomatoes and their juices, breaking them up with a wooden spoon. Add remaining ¾ teaspoon salt and simmer, stirring often, until thickened, 8 to 10 minutes.

  • Split baguette lengthwise (without cutting all the way through); drizzle cut sides with remaining 1 tablespoon oil. Broil cut side up on a baking sheet until lightly toasted, 1 to 2 minutes. Remove from oven. Top with tomato sauce, sausages, chard leaves, and cheese. Broil until cheese is melted and browned in spots, 2 to 3 minutes. Cut crosswise and serve with pickled chard stems.

Advertisement