The Freddy Boombatz
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
58
Spice
58
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
2 cups
Roma Tomatoes (diced)1 tbsp
Red Wine Vinegar1 cup
Extra-Virgin Olive Oil5 cloves
Garlic (minced)1 tbsp
Unsalted Butter1 pinch
Red Pepper Flake1 tsps
Vegetable OilDirections:
1
For the Italian pico de guyzerelli: Combine the tomatoes, basil, olives , red wine vinegar and chiles in a mixing bowl
2
Season with some salt and pepper
3
Cover with plastic wrap and refrigerate for 20 to 30 minutes before serving to let the flavors meld and intensify
4
For the broccoli rabe schmear: In a large saute pan over medium heat, add the olive oil
5
Let the olive oil heat up and then add in the garlic, shallot and broccoli rabe
6
Let cook until softened, 5 to 7 minutes
7
Add in the butter, red pepper flakes, and some salt and pepper
8
For the sausage patties: Get two baking sheets, line one with wax or parchment paper
9
Remove the sausages from the casing, roll them into 4 balls and place them evenly apart on the tray with the wax paper
10
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
11
Heat a griddle pan over medium heat
12
Add the oil to the griddle
13
Cook the sausages until nicely browned, 5 to 7 minutes flipping halfway through the cooking time
14
When you flip the sausages, add 2 slices of mozzarella to the top of each sausage patty
15
Let soften slightly, and then remove from the griddle
16
For the sandwich build: On the bottom of each ciabatta bun, schmear a generous dollop of the broccoli rabe schmear
17
Place the sausage patties with the softened mozzarella on top
18
Top each with the Italian pico de guyzerelli and another slice of bread to close the sandwiches
19
Slice the sandwiches and eat with a carafe of mediocre Chianti