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Italian Sausage Sandwiches with Shallot Relish & Dilly Cucumber Salad
2 Serving Dinner

Italian Sausage Sandwiches

with Shallot Relish & Dilly Cucumber Salad

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
21g
CARBOHYDRATES
86g
PROTEIN
37g

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INGREDIENTS

  1. 1 cucumber
  2. 5 garlic cloves
  3. ¼ cup white vinegar
  4. ½ tsp dried dill
  5. 1 turbinado sugar packet
  6. 2 shallots
  7. 1 Thai chile
  8. 1 fl oz balsamic glaze
  9. ½ tsp agave
  10. 1 fl oz Follow Your Heart® Soy-Free Vegenaise®
  11. 2 Field Roast® Italian sausages
  12. 2 ciabatta rolls
  13. 2 oz baby arugula
  14. 1 tbsp + 3 tsp olive oil*
  15. Salt*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
21g
CARBOHYDRATES
86g
PROTEIN
37g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the cucumber salad

Thinly slice the cucumber into rounds. Thinly slice just 4 garlic cloves. Add sliced cucumber, sliced garlic, white vinegar, dill, sugar, and a pinch of salt to a large bowl, and toss the dilly cucumber salad to combine. TIP: Continue to toss the cucumbers occasionally to ensure they are evenly coated.

2
Prepare the shallot relish

Set the oven to broil. Peel and quarter the shallots. Add quartered shallots, 2 tsp olive oil, and a pinch of salt to a baking sheet, and toss. Broil until softened and well-browned in places, 7 to 10 minutes. Let broiled shallots cool for 5 minutes, transfer to a cutting board, and roughly chop into bite-size pieces. Thinly slice the Thai chile. In a medium bowl, combine the chopped shallots, balsamic glaze, agave, and as much sliced chile as you’d like. Toss the shallot relish and season with salt. TIP: All broilers are different. Watch carefully to ensure the veggies don’t burn.

3
Make the aioli

Peel and mince the remaining garlic clove and add to a small bowl. Add Vegenaise and a pinch of salt. Stir the garlic aioli to combine.

4
Cook sausages & rolls

Remove sausages from the plastic casing and slice on the bias. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, 4 to 6 minutes. Slice ciabatta rolls in half and drizzle cut side of halved rolls with 1 tsp olive oil. Sprinkle with a pinch of salt and broil in the oven, directly on the rack, until golden brown, 2 to 3 minutes.

5
Serve

Spread the bottom halves of the toasted ciabatta rolls with garlic aioli. Top with cooked sausage, shallot relish, and baby arugula. Serve Italian sausage sandwiches with dilly cucumber salad. Enjoy!

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