Garlic Rapini and Sausage Sandwiches
This recipe makes 4 servings
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 | 1,493 mg |
| % RDI: | - |
| calcium | 51 |
| iron | 34 |
| vit A | 39 |
| vit C | 57 |
| folate | 15 |
Ingredients
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 ; 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.
Source : Canadian Living Magazine: November 2004
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