The Stromboli Sandwich

the Story

This hearty Stromboli Sandwich is a savory twist on an Italian classic, stacked with bold flavors and melty goodness. Juicy chicken sausage is sautéed with sweet onions and crisp green bell peppers, then simmered in a rich blend of tomato sauce and creamy tomato soup for a comforting depth of flavor. The mixture is piled onto a warm, crusty ciabatta demi-baguette and layered with gooey mozzarella and sharp provolone, then toasted until golden and bubbly. It's a handheld, cheesy, saucy bite of comfort food perfection.

the Ingredients

• (4) Ciabatta Demi-Baguette

• (1) 16-oz. Sweet Italian Chicken Sausage, ground

• (1) Medium Onion, Diced

• (1) Medium Green Bell Pepper, Diced

• (1) 15-oz. Can of Tomato Sauce

• (1) 10.75-oz Can of Condensed Tomato Soup

  • We used Campbells Grilled Cheese & Tomato Soup

• (1) 6 oz. Can of Tomato Paste

• Roasted Garlic from 1-2 Garlic Heads

• 2-3 Sugar Packets (To Sweeten the Acidity of the Tomatoes)

• 1 Tablespoon Worcestershire Sauce

• 1/2 Cup Low Sodium Chicken Broth

• 1 Tablespoon Chili Powder

• 2 Teaspoons Dried Oregano

• Salt, to Taste

• Black Pepper, to Taste

• Mozzarella Cheese, Shredded

• Provolone Cheese, Sliced

  • One Slice Per Baguette

the Instructions

For the Roasted Garlic:

• Preheat the Oven to 350 Degrees.

• Slice the top off the head of garlic, exposing all the cloves. Peel off any excess wrapping. Place the head on a piece of foil and drizzle Olive Oil (about 3 Tablespoons) over the garlic until all surfaces of garlic are covered. Tightly wrap the foil around the garlic, and place on a baking sheet in the oven. Roast for 50 - 60 minutes. Once cool enough, carefully unwrap the foil from the garlic, and squeeze out the roasted garlic from the cloves onto a cutting board and mash with a knife until the consistency turns into a paste-like spread. Set aside.

Cooking the Stromboli:

• In a large skillet, drizzle enough oil for sauteing, and add the sausage, diced onions, salt, black pepper, Worcestershire sauce, and chicken broth. Cook the sausage until browned, stirring to separate the meat. Drain and set aside.

• Using the same skillet, drizzle a little oil and cook the bell pepper for 3-5 minutes, or until the peppers soften.

• Add the tomato sauce, tomato soup, tomato paste, roasted garlic, chili powder, oregano, and sugar. Stir and reduce heat to a simmer for about 10 minutes. If the sauce gets too thick, add some water. We preferred a thick mixture for the sandwich.

• Once cooked, set aside.

The Assembly:

• Preheat the Oven to 400 Degrees.

• Cut each Ciabatta Baguette in half on a cutting board.

• Pull out some of the insides of both pieces to create a space for the filling.

• The bottom piece of Ciabatta will be filled with Mozzarella Cheese.

• The top piece of Ciabatta will be filled with (2) half slices of Provolone cheese, followed by an even layer of the Stromboli Mixture.

• Then, close the sandwich.

• Drizzle the top of the Ciabatta with Olive Oil, and place in the Oven for 15 minutes.

• Let Cool for 1 Minute and Enjoy.