The Freddy Boombatz

Name: The Freddy Boombatz
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 1 head broccoli rabe, stems discarded, minced; 2 to 4 Calabrian chiles, jarred, minced; 4 ciabatta rolls, split, buttered and lightly toasted; 59 milliliters fresh basil leaves, chopped; 2 inches fresh mozzarella cheese; 5 cloves garlic, minced; 59 milliliters jarred Italian-green olives, pitted and chopped; 4 links Italian sausage (1 1/2 pounds total); 4 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 1 pinch Pinch red pepper flakes (or more if desired); 1 Tbsp red wine vinegar; 473 milliliters diced roma tomatoes; 1 shallot, minced; 1 Tbsp unsalted butter; 1 teaspoon vegetable oil

The Freddy Boombatz might be just the side dish you are searching for. This recipe serves 4. One serving contains 327 calories, 6g of protein, and 20g of fat. If you have italian-green olives, basil leaves, shallot, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

Combine the tomatoes, basil, olives , red wine vinegar and chiles in a mixing bowl. Season with some salt and pepper. Cover with plastic wrap and refrigerate for 20 to 30 minutes before serving to let the flavors meld and intensify.

Ingredients you will need

Red Wine Vinegar

Salt And Pepper

Tomato

Chili Pepper

Olives

Basil

Wrap

Equipment you will use

Plastic Wrap

Mixing Bowl

For the broccoli rabe schmear: In a large saute pan over medium heat, add the olive oil.

Ingredients you will need

Broccoli Rabe

Olive Oil

Equipment you will use

Frying Pan

Let the olive oil heat up and then add in the garlic, shallot and broccoli rabe.

Ingredients you will need

Broccoli Rabe

Olive Oil

Shallot

Garlic

Let cook until softened, 5 to 7 minutes.

Add in the butter, red pepper flakes, and some salt and pepper.

Ingredients you will need

Red Pepper Flakes

Salt And Pepper

Butter

For the sausage patties: Get two baking sheets, line one with wax or parchment paper.

Ingredients you will need

Sausage Patties

Equipment you will use

Baking Paper

Baking Sheet

Remove the sausages from the casing, roll them into 4 balls and place them evenly apart on the tray with the wax paper.

Ingredients you will need

Sausage

Roll

Equipment you will use

Wax Paper

Place another piece of wax paper on top of the sausages, and then press the other baking sheet down to sandwich the sausages and flatten them out; you are trying to press them so that they are roughly 1/4-inch thick.

Ingredients you will need

Sausage

Equipment you will use

Baking Sheet

Wax Paper

Heat a griddle pan over medium heat.

Equipment you will use

Frying Pan

Add the oil to the griddle. Cook the sausages until nicely browned, 5 to 7 minutes flipping halfway through the cooking time. When you flip the sausages, add 2 slices of mozzarella to the top of each sausage patty.

Ingredients you will need

Mozzarella

Sausage

Cooking Oil

Equipment you will use

Frying Pan

Let soften slightly, and then remove from the griddle.

Equipment you will use

Frying Pan

For the sandwich build: On the bottom of each ciabatta bun, schmear a generous dollop of the broccoli rabe schmear.

Ingredients you will need

Broccoli Rabe

Ciabatta Roll

Place the sausage patties with the softened mozzarella on top. Top each with the Italian pico de guyzerelli and another slice of bread to close the sandwiches. Slice the sandwiches and eat with a carafe of mediocre Chianti.

Ingredients you will need

Sausage Patties

Mozzarella

Chianti