• 8-10 slices of Pane Turano — cut into quarters
• 3 tbsp butter, melted
• 1/2 tsp Italian seasoning
• 1-2 cups of Aurelio’s or your favorite Marinara sauce
• Small white onion, diced
• 1 green bell pepper, diced
• White mushrooms, thinly sliced
• 1 bag of Shredded Italian Cheese
• 8 ounces of casting-less Italian Sausage
• Fresh Basil

① Preheat the oven to 400°F
② Cut Pane Turano slices into thirds, triangle shape, evenly place on baking sheet. Brush with melted butter and sprinkle with Italian Seasoning. Place the baking sheet in the oven until the bread is toasted. Repeat until all bread pieces are toasted.
③ Meanwhile, cook up the toppings. In a large skillet over medium-high heat, crumble the sausage. Cook the sausage, stirring and breaking it up occasionally, until browned and cooked through.
④ Transfer the cooked sausage crumbles to a bowl and set aside, but leave the oils from the sausage in the skillet.
⑤ Add the onion, green pepper, and mushrooms to the skillet and cook over medium heat until softened, about 10 minutes. Remove from heat and set aside.
⑥ To build the nachos: start with evenly spread toasted bread pieces on the baking sheet. Next, distribute the sausage and the mushroom mixture, saving a tiny bit for adding on the very top. Spoon over some marinara, and sprinkle some of the mozzarella over top. Repeat the steps, starting with another layer of toasted bread pieces then follow with the toppings Top with additional cheese and remaining toppings, as desired.
⑦ Bake until the cheese has entirely melted, about 4-5 minutes. Serve warm, topped with fresh basil.