Italian Sausage Sandwiches
with Shallot Relish & Dilly Cucumber Salad
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- 1 cucumber, thinly sliced
- 5 garlic cloves, peeled, 4 thinly sliced and 1 minced (divided)
- ¼ cup white vinegar
- ½ tsp dried dill
- 1 tsp turbinado sugar
- 2 shallots, peeled and quartered
- 1 Thai chile, thinly sliced
- 1 oz balsamic glaze
- 1½ tsp agave
- 1 oz Follow Your Heart® Soy-Free Vegenaise®
- 2 Field Roast® Italian sausages, sliced (plastic casing removed)
- 2 ciabatta rolls
- 2 oz baby arugula
- 2 tbsp olive oil*
- *Not included
- For full ingredient list, see Nutrition.
Set the oven to broil and position rack in the middle of the oven. Add cucumber, sliced garlic, white vinegar, dill, turbinado 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.
Add shallot, 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. In a medium bowl, combine chopped shallot, as much chile as you’d like, balsamic glaze, and agave. Toss the shallot relish and sprinkle with salt. TIP: All broilers are different. Watch carefully to ensure the shallot doesn’t burn.
Add minced garlic, Vegenaise, and a pinch of salt to a small bowl. Stir the garlic aioli.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sausages and cook until browned on both sides, 4 to 6 minutes. Slice ciabatta rolls in half, drizzle cut sides with 1 tsp olive oil, and sprinkle with salt. Broil in the oven, directly on the rack, until golden brown, 2 to 3 minutes.
Spread garlic aioli on half of each toasted ciabatta roll. Top with sausage, shallot relish, and baby arugula. Serve the Italian sausage sandwiches with dilly cucumber salad. Enjoy!