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- 4 Hy-Vee skinless beer bratwursts
- 1 tbsp Gustare Vita olive oil
- 3 cups Hy-Vee Short Cuts fajita vegetables
- 1 tsp That’s Smart! seasoned salt
- 1 tsp coarsely ground Hy-Vee black pepper
- 1 (20-oz.) loaf Hy-Vee Baking Stone Bread French bread
- 4 tbsp Hy-Vee unsalted butter, softened
- 16 slice(s) Di Lusso provolone cheese
Preheat oven to 425°. Cook bratwursts in a large nonstick skillet over medium heat for 6 to 7 minutes or until browned (165°), stirring occasionally to break bratwursts into large crumbles. Drain on paper towels; set aside.
Heat oil in same skillet over medium heat. Add fajita vegetables, seasoned salt and pepper to skillet. Cook for 4 to 5 minutes or until vegetables are softened, stirring frequently. Remove skillet from heat. Stir in bratwurst crumbles.
Split bread lengthwise in half, cutting to but not through the other side. Open bread loaf; place on a wire rack in a large rimmed baking pan with cut sides up. Spread butter on cut sides of bread. Bake for 12 to 14 minutes or until lightly toasted.
Cut 2 (30x12-in.) sheets of foil. Place foil sheets on a flat surface, slightly overlapping long edges. Double-fold the overlapped edges to make a 30x22-in. foil rectangle.
Place open loaf on center of foil rectangle. Layer bottom half of loaf with 6 slices cheese, bratwurst mixture and remaining 10 slices cheese. Fold loaf together with opening on top. Bring up long sides of foil. Double-fold top, then double-fold ends to seal the packet, leaving room for heat circulation inside.
Return wrapped sandwich to rack in rimmed baking pan. Bake sandwich for 4 to 6 minutes or until cheese is melted. Unwrap and cut into 2-in. portions to serve.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 24g||31%|
|Saturated Fat: 12g|
|Trans Fat: 0g|
|Total Carbohydrate: 37g||13%|
|Dietary Fiber: 2g||7%|