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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
85g
PROTEIN
37g

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INGREDIENTS

  1. 1 cucumber, thinly sliced
  2. 5 garlic cloves, peeled, 4 thinly sliced and 1 minced (divided)
  3. ¼ cup white vinegar
  4. ½ tsp dried dill
  5. 1 tsp turbinado sugar
  6. 2 shallots, peeled and quartered
  7. 1 Thai chile, thinly sliced
  8. 1 oz balsamic glaze
  9. 1½ tsp agave
  10. 1 oz Follow Your Heart® Soy-Free Vegenaise®
  11. 2 Field Roast® Italian sausages, sliced (plastic casing removed)
  12. 2 ciabatta rolls
  13. 2 oz baby arugula
  14. 2 tbsp 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
85g
PROTEIN
37g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the dilly cucumber salad

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.

2
Prepare the shallot relish

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.

3
Make the aioli

Add minced garlic, Vegenaise, and a pinch of salt to a small bowl. Stir the garlic aioli.

4
Cook sausages & rolls

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.

5
Serve

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!

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