Reheating time: 10-15 minutes

Nothing really says summer like a sausage sandwich. For some reason, the combination of tender, sweet + spicy italian sausage on cheesy, crispy bread fits so perfectly into the doldrums of July. When you slather it up with sundried tomato aioli and arugula + basil pesto, now you’ve got a truly delicious sandwich. Out of all the spicy greens, we think that arugula is our favorite. It packs so much flavor into such a delicate leaf, and when made into a pesto with lots of confit garlic, lemon zest, basil, parsley, and parmesan, it takes on an entirely new role as the backbone of the pesto- punchy, bitter, and perfect on this sandwich. When it’s pared up with the sundried tomato aioli, there’s not much more that you need. Honestly, just put those two condiments on a piece of cheesy ciabatta and eat it. Can’t go wrong there. For sides tonight, we have roasted potatoes, tossed and marinated in a tuscan herb oil, and then with some Applefield farms braised greens folded in. *chef’s kiss*. A salad will bring it all home, with a nice balanced champagne vinaigrette. Ready to get your sandwich on?! Get in there!

For the sausage sandwiches:

Couple important steps here. First, we gave you guys one of each type of sausage- hot and sweet. The hot aren’t like, melt your face off hot, so don’t be scared. I truly believe that the combination of the two is what makes a good sausage sandwich. So, first things first, slice them lengthwise, and lay them on top of the cheesy ciabatta. Next, to warm them up. 

You can totally microwave this. But I would definitely not recommend it. The best way to heat it up is under the broiler. With the broiler on low, lay out the ciabatta onto a sheet tray, open faced, with the sliced sausages on top. Broil for about 4-6 minutes, till the sausage is nice and hot and the bread gets toasty on the edges. 

Once the sausages are hot,and the bread is nice and toasty on the edges, pull the tray out, and begin the slathering of the sauces. THis is the best part. Dollop some pesto right on top, then some sundried tomato aioli, and spread it all over those sausages. Close them up, and press them flat! Sandwiches. Delicious!

For the roasted potatoes + braised greens:

The best way to warm these up is going to be the broiler- we want to get some direct, hot heat on the potatoes and greens. The greens should blister and caramelize slightly under the broiler, giving the potatoes some roasty toasty flavor in a pinch. You can also microwave this component, but broiling is preferred. On a sheet tray lined with aluminum, lay out the potatoes and greens in an even layer, and set under the broiler on high. Broil for 5-8 minutes, stirring halfway, until they are nice and toasty. Once they’re hot, they’re ready!

For the salad!

Applefield continues to come through with the best leaves on the east coast. Seriously. They have something in the water… So freaking good. Thank you ray! To dress, simply toss the leaves in a bowl with the champagne vinaigrette, season with salt and pepper, and mix it up! Plate up the leaves next to the potatoes and your badass sandwich, and enjoy!

Thanks for ordering 🙂 #weareweco #dinnersolved