Cheesy Marinara Chicken-Sausage Subs with Monterey Jack & Roasted Potato Wedges

Bring a comforting Italian-American staple to the table with these sumptuously saucy, marvelously marinara-ey sausage subs. They’re packed with melty Monterey Jack and plated up with a side of golden potato wedges (because every great sandwich deserves a side of taters). And just like that you’ve got yourself a sub-lime meal!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1⁄2-inch-thick wedges. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. (For 4, spread potatoes out across entire sheet and roast on middle rack.)

Step 2

Meanwhile, halve, peel, and finely chop onion. Slice baguettes lengthwise, stopping before you cut all the way through.

Step 3

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until browned and slightly softened, 3-5 minutes. Add sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

Step 4

Add marinara and 1⁄4 cup milk (1⁄2 cup for 4 servings) to pan; stir to combine. Bring to a simmer and cook, stirring, until onion is fully softened, 2-3 minutes. Remove from heat. Stir in cream cheese and 1 TBSP butter (2 TBSP for 4) until melted and combined.

Step 5

Once potatoes have roasted 20-25 minutes, remove sheet from oven; carefully place baguettes on opposite side of sheet. (For 4 servings, leave potatoes roasting; place baguettes on a second baking sheet.) Fill baguettes with marinara sausage and sprinkle with cheese. Return to top rack and bake until cheese is melted and baguettes are slightly toasted, 3-5 minutes. (For 4, bake subs on top rack.)

Step 6

Divide subs and potato wedges between plates. Poultry is fully cooked when internal temperature reaches 165°.

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