Garlic Rapini and Sausage Sandwiches
Servings: 4
Ingredients:
Garlic Rapini and Sausage Sandwiches
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 616 |
| pro | 32 g |
| total fat | 38 g |
| sat. fat | 12 g |
| carb | 40 g |
| fibre | 7 g |
| chol | 64 mg |
| sodium | 1493 mg |
| % RDI: | - |
| calcium | 51% |
| iron | 34% |
| vit A | 39% |
| vit C | 57% |
| folate | 15% |
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4 hot or sweet italian sausages
4 whole wheat panini buns
2 tbsp (25 mL) each light mayonnaise and dijon mustard
4 slices provolone cheese
Garlic Rapini:
1 bunch rapini (about 1 lb/500 g)
3 tbsp (50 mL) extra-virgin olive oil
4 cloves garlic, minced
Pinch hot pepper flakes
1/4 tsp (1 mL) salt
Preparation:
Cut sausages in half lengthwise. In nonstick skillet, fry sausages over medium-high heat, turning occasionally, until crusty, brown and no longer pink inside, about 8 minutes. Cut into bite-size pieces, if desired.
Garlic Rapini: Meanwhile, trim bases of rapini stalks. In large deep skillet of boiling water, cover and cook rapini until stalks are tender, about 6 minutes. Drain and chill under cold water; drain and pat dry. Chop coarsely; set aside.
In same skillet, heat oil over medium heat; cook garlic and hot pepper flakes until garlic begins to brown, about 2 minutes. Add rapini and salt ; saut?ntil hot.
Cut buns in half; spread cut side of bottoms with mayonnaise and mustard. Top with rapini, sausages and cheese. Broil, along with top halves cut side up, until cheese melts, about 2 minutes.
Source
Canadian Living Magazine: November 2004
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