Featured Recipe
Sausage Rapini Subs
By Kate
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Italian sausage melded with stewed diced tomatoes and wilted rapini stuffed inside crusty submarine rolls layered with melted provolone. A hearty handheld, balancing savory meat, lightly bitter greens, and sharp creamy cheese. Techniques focus on browning sausage properly, peeling acidity from tomatoes, and blanching rapinis to just tender-crisp. Mild oily crusts warmed until cheese bubbles, then filled with the savory mess. Variations suggest swapping fennel sausage for spicy chorizo or kale for rapini to tame bitterness. Timing based on color, aroma, texture cues over clocks. Quick roast and saute. Practical tips for soggy buns and uneven cooking included.
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Prep:
25 min
Cook:
35 min
Total:
60 min
Serves:
4 servings
sandwich
Italian
quick meal
family dinner
Introduction
Sausage meets greens meets toast. No frills, just layers of punchy flavors wrapped in crust. Get your hands dirty, handle hot bread. Chorizo chosen for bold spicy bite, replacing sweeter fennel sausage. Kale swaps rapini – similar bitter greens but easier to find. Onion softened in oil first to round edges, the faint caramel notes cutting through fat. Tomatoes add body, acidity tamed by simmering long enough so flavor condenses. Blanching kale quick to preserve snap and color – a must not to overcook the greens into mush. Toasting bread base first wards off sogginess from saucy filling. Cheese choice: provolone. Melts well, firm bite, fewer strings than fontina. Efficient, layered, tackled with eyes and hands; no guesswork by clocks only by cues of smell, texture, color. A handheld meal for crisp warmth and rustic flavor.
Ingredients
About the ingredients
Submarine rolls: Choose sturdy with thick crust to hold juiciness. Avoid soft buns – soggy sandwiches kill textural play. Provolone melts cleanly without turning oily; substitute mozzarella or aged gouda. Use red onion for sweetness; yellow can be sharper, so lower quantity if swapped. Grapeseed oil preferred for high heat and neutral flavor; olive oil works but monitor smoking point. Chorizo amps spice level, but sweet Italian sausage is an option if heat isn’t wanted. Tomatoes fire-roasted for smoky undertone; canned whole tomatoes crushed can substitute but increase simmer time to reduce excess liquid. Kale’s robust bite keeps sandwich balanced. Rapini traditionally bitter but harder to source; kale tames that bitterness with milder, leafier texture.
Method
Technique Tips
Don’t rush sausage browning. Patience here develops crisp edges and proper fat rendering. Pink means undercooked, gray means boiling. When sausage sizzles and you hear small popping or crackling, you’re on track. Tomatoes simmer until almost dry – watch and stir to avoid sticking or burning. Blanch greens based on feel: too soft, taste falls flat; too raw, harsh bitterness dominates. Toss in oil immediately after draining to prevent clumping and dull color. Toast rolls first; this is key to prevent sogginess once filling added. Use hands to gently press sandwiches after loading to distribute cheese and filling for even bite. Final heat warms fully without drying bread or toughening greens. Always serve immediately; fillings separate if waiting. If bread gets soggy, consider grilling sandwiches briefly in pan to restore crispness. Don’t skip seasoning; salt and pepper elevate layers.
Chef's Notes
- 💡 Browning sausage takes time. Wait for not just color but aroma. Dark and rich notes signal fat rendering well; don’t rush. Pink means raw. Texture should be sturdy.
- 💡 Blanching greens like kale powerful but quick. Bright green indicates readiness. If mushy? Toss it. Immediate oil will help retain color. Don’t let them sit.
- 💡 Layering matters. Air pockets? Prevent soggy rolls. Toasting the submarines first really kicks off crispiness. Warm enough to melt cheese but not too long.
- 💡 Sauce consistency counts. Simmer until thick, clingy but not oily. Watch closely. Frequent stirring will avoid sticking and burning. Bottom of pan tells you.
- 💡 Press sandwiches lightly after filling. This aids in mixing flavors together. You want even distribution. The bites need balance. Serve hot; temperature loss affects enjoyment.
