- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1272
- Total Fat
- 120 g
- Saturated Fat
- 33 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 34 g
- Cholesterol
- 195 mg
- Sodium
- 2105 mg
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1272
- Total Fat
- 120 g
- Saturated Fat
- 33 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 34 g
- Cholesterol
- 195 mg
- Sodium
- 2105 mg
Ingredients
Spread:
Sandwich:
Directions
- For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
- For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
- Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
- Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.
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