Garlic Rapini and Sausage Sandwiches

Garlic Rapini and Sausage Sandwiches Author: Canadian Living Credits: Garlic Rapini and Sausage Sandwiches

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004

Ingredients

  • 4 hot Italian sausages
  • 4 sweet Italian sausages
  • 4 whole wheat panini buns
  • 2 tablespoons light mayonnaise
  • 2 tablespoons Dijon mustard
  • 4 provolone cheese
Garlic Rapini:
  • 1 bunch rapini (about 1 lb/500 g)
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic minced
  • 1 pinch hot pepper flakes
  • 1/4 teaspoon salt

Method

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 ; sauté until 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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1493 mg
  • Protein 32 g
  • Calories 616.0
  • Total fat 38 g
  • Cholesterol 64 mg
  • Saturated fat 12 g
  • Total carbohydrate 40 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 15.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 51.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 39.0
  • Vitamin C 57.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Garlic Rapini and Sausage Sandwiches

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