Bruno’s Touchdown Hoagie

INGREDIENTS:
1 pound Italian sausage
1 pound lean ground beef
2 – 15oz cans fire roasted diced tomatoes, undrained
1 – 8oz can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 tablespoon balsamic vinegar
½ teaspoon salt
¼ teaspoon crushed red pepper
2 small green sweet peppers cut into bite size strips
1 large yellow onion, sliced
2 tablespoons minced garlic
2 tablespoons olive oil
12 to 15 Bakery Fresh hoagie buns split
12 to 15 slices provolone cheese, halved
Sliced pickled banana peppers

STEPS:
In a Dutch oven cook sausage over medium-high heat until brown. Drain off fat. Remove sausage from Dutch oven; set aside. In the same Dutch oven cook ground beef over medium-high heat until brown; drain off fat. Return sausage to Dutch oven. Stir in tomatoes, tomato sauce, Italian seasoning, vinegar, salt and crushed red pepper. Bring to boiling; reduce heat. Simmer uncovered about 30 minutes or until mixture thickens.

In a large skillet cook sweet peppers, onion and garlic in hot oil over medium-heat until tender, stirring occasionally. Stir onion mixture into meat mixture; cool slightly.

Preheat broiler. Place rolls on large baking sheet. Broil 4 to5 inches from the heat for about 1 to 2 minutes or until rolls are toasted.

Add cheese and meat mixture to rolls. Serve with banana peppers.

Bruno's Supermarket Chain
Food World Stores
www.brunos.com

About the Business:
There are 5 Bruno’s stores and 6 Food World stores in Mobile and Baldwin County. Hours vary, but most locations are open from 6AM until 11PM.

The grocery chain that has been in operation since the 1930’s; Its mission is to provide an outstanding shopping experience, offering excellent quality, value, and service while investing their success in their teammates, business, and the communities they serve.

Special Events:
We have begun a demonstration program in our Bruno’s stores. Our chef, Maurice Lombard, visits a different Bruno’s every day and demonstrates recipes. He tries to focus on easy meals for mom, meals that are a good value for a family, seasonal recipes and requests from customers.

About the Chef's:
Chef Maurice and Chef Angela have been with Bruno’s over 20 years. Maurice is originally from New Orleans. He has worked as an instructor at Bishop in culinary arts. Angela graduated from Bishop in culinary arts and both Maurice and Angela are members of the American Culinary Federation. Maurice is a member of Mobile Metro Chef Association and serves as a judge with Kansas City BBQ Society.

Chef Tip of the day:
Chef Maurice says there is no right or wrong way to cook. Cook the way you like, use ingredients you like, interpret a recipe and make it your own.

Also, check out their specialty cakes. Tuesday, they brought an Auburn and Alabama cake to Studio10. The cakes were too cute and delicious too!