| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 cup mayonnaise
- 3 tablespoons Calabrian chili paste
- 1 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 pounds mixed Italian sausage, casing removed
- 3 cups baby arugula
- 1 cup fresh basil leaves, torn
- 1 1/2 teaspoons apple cider vinegar
- 1/4 teaspoon kosher salt
- 2 large (11 inch) hoagie rolls
- 1 1/2 cups chopped giardiniera
Instructions
- For the spread: In a small bowl, whisk together the mayonnaise, Calabrian chili paste, lemon zest and salt. Set aside.
- For the sandwich: Heat a large skillet over medium-high heat. Add the oil and sausage and cook, breaking the sausage into large pieces with a wooden spoon, until golden brown, cooked through and crispy in parts, about 15 minutes. Drain off excess fat if necessary.
- Meanwhile, in a medium bowl, combine the arugula, basil, cider vinegar and salt. Toss well to coat.
- Split the rolls in half horizontally, leaving one side intact. Open the rolls like a book and remove and discard some of the inside of the bread. Spread 1/3 cup of the spicy mayonnaise evenly on each roll. Fill the bottom half of each roll with the crispy sausage mixture. Fill the top half of each roll with 3/4 cup of the giardiniera. Divide the dressed arugula between the sandwiches and close them, pressing gently on the top. Cut each sandwich in half and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1272 |
| Total Fat | 120 g |
| Saturated Fat | 33 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 34 g |
| Cholesterol | 195 mg |
| Sodium | 2105 mg |
Reviews
It’s my go to sandwich now for game nights etc. Everyone loves this hoagie. Kids too just eased up the Mayo.
The actual flavor of this sandwich was really good, but most of us quit eating it because it was WAY too spicy and salty. Instead of a mix of hot and sweet sausage, I used a mix of mild and sweet (so it wasn’t the sausage that made it too spicy). As for the saltiness, I don’t know if maybe the brand of sausage already started it becoming too salty, but I would recommend that you do not add any additional salt on any of the elements (as directed). If we try these again, we will add maybe half the amount of chili paste to the mayo to try to tame the spiciness. The chili paste was not available in any of the grocery stores in my area so I had to order it on Amazon and it was $12. Just adding that so you know ahead of time that you may have to order it as well.
Amazing
Where do you get that Chile paste? Never have seen it
Amazing balance of flavors. Hard to stop eating. The Calabrian peppers add an awesome complex spicy flavor. This is a perfect weeknight meal, it comes together so quickly.