Chicken Sausage and Sautéed Greens Sub / Sarah Crowder / Katie Workman /

Sometimes you need a sandwich and sometimes you need a SANDWICH.  Guess which one this is.

I used chicken, feta and sundried tomato sausages, which were great but you can of course use any chicken sausages, and come to think of it, they don’t even have to be chicken — who am I to tell you what kind of sausage you want in your sub?

I made these greens with a sweet Vidalia onion, because that’s what I had, but you can use absolutely any kind of onion you want.  The one thing I will recommend is to dice the onion rather than chop it, which results in nice chunks that gently caramelize and have great texture and presence nestled amongst the greens.

Chicken Sausage and Sautéed Greens Sub / Sarah Crowder / Katie Workman /

There are a number of companies that make blends of greens called Power Blends or Power Greens, or something along those lines.  They are usually a mix of sturdier greens like spinach, kale and chard, and while they might be a bit of a formidable presence in a salad, they are excellent sautéed up on their own or as part of a dish.  These greens and onions also make a great side dish.

Warm the buns in the oven if you like, or before or after you cook the sausage you can place the buns cut sides down in the pan to heat and toast slightly.

I have been taking my sandwiches seriously of late: there was the

The Ultimate BLT Sandwich, the Grilled Cheese with Apple Jam, and the California BLT.  One of my all-time favorite sandwiches (and one of my boys’ as well): the Prosciutto and Pork Banh Mi.

Another sausage sub with onions and peppers – classic.

And a Turkey Reuben this past Thanksgiving that was good enough that I roasted an entire extra turkey a couple of days later, just to make these again.  Truly I did.  Jack ate 2 1/2.

Chicken Sausage and Sautéed Greens Sub

Sometimes you just need a SANDWICH.
Yield: 2 People
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


For the Sautéed Greens

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 5 ounces roughly chopped mixed sturdy greens
  • Kosher salt and freshly ground pepper to taste
  • 3 large or 6 small fresh chicken sausages
  • 2 submarine buns sliced open, warmed if desired


  • Heat the oil in a large skillet over medium heat, and when it’s hot add the onion. Sauté for about 8 minutes until tender, but don’t let it get more than golden brown. Add the greens and sauté for another 4 or 5 minutes until they are wilted and tender.
  • While the greens are cooking, heat another skillet over medium heat. Add the sausages and cook, turning them somewhat frequently, for about 10 minutes until lightly browned and cooked through. Cut them into pieces that will comfortably fit into the buns.
  • Pile the greens and sausage in the buns. Eat.

Nutrition Information

Calories: 547kcal | Carbohydrates: 50g | Protein: 29g | Fat: 28g | Saturated Fat: 5g | Cholesterol: 90mg | Sodium: 1626mg | Potassium: 428mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7530IU | Vitamin C: 91mg | Calcium: 125mg | Iron: 13mg

The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.

Made this recipe? Post a photo of your delicious creation on Instagram with our hashtag #dinnersolved

Rate & Comment

Recipe Rating