For the Italian pico de guyzerelli: Combine the tomatoes, basil, olives , red wine vinegar and chiles in a mixing bowl. Season with some salt and pepper. Cover with plastic wrap and refrigerate for 20 to 30 minutes before serving to let the flavors meld and intensify.
For the broccoli rabe schmear: In a large saute pan over medium heat, add the olive oil. Let the olive oil heat up and then add in the garlic, shallot and broccoli rabe. Let cook until softened, 5 to 7 minutes. Add in the butter, red pepper flakes, and some salt and pepper.
For the sausage patties: Get two baking sheets, line one with wax or parchment paper. Remove the sausages from the casing, roll them into 4 balls and place them evenly apart on the tray with the wax paper. Place another piece of wax paper on top of the sausages, and then press the other baking sheet down to sandwich the sausages and flatten them out; you are trying to press them so that they are roughly 1/4-inch thick.
Heat a griddle pan over medium heat. Add the oil to the griddle. Cook the sausages until nicely browned, 5 to 7 minutes flipping halfway through the cooking time. When you flip the sausages, add 2 slices of mozzarella to the top of each sausage patty. Let soften slightly, and then remove from the griddle.
For the sandwich build: On the bottom of each ciabatta bun, schmear a generous dollop of the broccoli rabe schmear. Place the sausage patties with the softened mozzarella on top. Top each with the Italian pico de guyzerelli and another slice of bread to close the sandwiches. Slice the sandwiches and eat with a carafe of mediocre Chianti.
Recipe courtesy of Jeff Mauro