Contains: Milk, Sulphites, Wheat, Gluten
May Contain: Mustard, Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish
Tip: Watch ciabatta closely when broiling in Step 5 so they don’t burn.
Heat oven to 425°F. Heat a large ovenproof skillet over medium. Wash potatoes and cut into quarters. Heat 1 tbsp. (2 tbsp. for 4 servings) olive oil. Add potatoes to skillet and cook for 10 minutes, turning occasionally, until golden.
Meanwhile, wash mushrooms, jalapeno, bell pepper, and Italian parsley. Trim mushroom stems and cut into bite-sized wedges. Cut bell pepper in half, remove seeds and dice into 1 inch pieces. Cut jalapeno in half, remove seeds and dice finely. Pick and chop parsley leaves. Wash hands with hot soapy water. Line a baking sheet with foil. Drain and dry Italian sausage on paper towel.
Prepare Garlic Ciabatta
Cut ciabatta in half. Spread 1 tbsp. (2 tbsp. for 4 servings) butter and half of the garlic onto bread. Put bread on baking sheet.
Prepare Veggie Saute
Turn heat under potato skillet to high. Add red onion, red pepper, mushrooms, and corn to skillet. Stir well and cook for 5 minutes or until veggies are almost tender. Season with salt and pepper to taste.
Cook Italian Sausage + Finish Veggie Saute
Meanwhile, heat a second skillet over medium-high. Add 1 tbsp. (2 tbsp. for 4 servings) olive oil. When hot, add Italian sausage. Cook for 2 minutes, breaking apart with a spoon, until mixture is at 165°F. Add sausage to first skillet with vegetables. Add remaining garlic, spice blend, balsamic vinegar, and jalapeno to taste. Stir well and cook for about 1 minute or until fragrant.
Toast Ciabatta + Melt Cheese
Sprinkle parsley and cheddar cheese on top of sausage veggie saute. Put ovenproof skillet and ciabatta in oven. Turn broiler to 500°F. Cook for 2-3 minutes, or until cheese is melted and golden, and bread is crispy around the edges. Watch bread closely so it doesn’t burn.
Divide sausage veggie saute onto plates with a side of garlic ciabatta. Enjoy!