| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- One 2-pound coil hot Italian sausage, skewered twice to make an X
- 2 fennel bulbs, fronds removed, sliced in half and then sliced frond to root into 1/4-thick-slices
- Kosher salt and freshly ground black pepper
- 1 1/2 cups red seedless grapes
- 1/4 cup balsamic vinegar
- 4 sprigs fresh thyme
- 1 large fresh sesame seed boule (round Italian loaf), halved horizontally and warmed
- One 6- to 7-ounce small jar green olive tapenade
- 4 ounces crumbled feta cheese
Instructions
- Preheat oven to 425 degrees F.
- Heat olive oil in a braiser over medium-high heat. Add sausage and cook, without moving, until golden brown, 4 to 5 minutes. Flip and brown on other side, another 4 to 5 minutes. Carefully remove sausage and add the fennel to the pan, and season with salt and pepper. Let cook until slightly softened, 2 to 3 minutes, then add the grapes, balsamic and thyme. Cook, stirring occasionally, until fennel is softened and the balsamic is reduced, about 5 minutes. Place the sausage on top of the grape mixture.
- Transfer to the middle rack of the oven and roast until sausage registers 160 to 165 degrees F, 15 to 20 minutes. Remove sausage carefully and take out skewers.
- Scoop out the inside of the bottom of the boule. Spread some tapenade in the hollow, then fill with the fennel-grape mixture. Place sausage on top and sprinkle the feta over everything. Spread more tapenade on top half of boule and close the sandwich. Cut into wedges and serve immediately, or wrap in butcher paper or a large napkin to enjoy later.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 617 |
| Total Fat | 44 g |
| Saturated Fat | 16 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 9 g |
| Protein | 23 g |
| Cholesterol | 99 mg |
| Sodium | 1243 mg |
Reviews
A total riff off of Alforno’s Sausage and Grapes with Balsamic
Delicious!!! Did not use the boule or sausage roll, but I used sesame hoagies and individual hot Italian sausages for less bread and single servings. The spicy sausage is mellowed out by the sweet grape & balsamic which is countered by the salty tapenade and earthy fennel. Added extra uncooked fennel fronds as garnish which brings some needed brightness to this dish. Pair with light sides, chips may be too salty with this. Would make again.
Saw this when presented on the show and thought what an odd combination, and had to try it. Have made it several times now. Have replaced the loaf of bread with flat Greek bread and serve somewhat like a wrap and it is amazingly delicious.
Delicious and very easy!!!! It’s kind of remarkable how the grapes help to mellow out the olives. I picked the olive tapenade off of an olive bar rather than a jar. This way I bought only what I needed. I think this would be a great and different dish to serve guests at a picnic. Thanks Jeff!
Haven’t made it yet but if you’re no fan then don’t make it! I’m no fan of butter beans but I don’t feel the need to rate a recipe with them as an ingredient. Personal preferences.
Sorry Jeff you might be excited about this sandwich because it is. Please don’t call it a muffuletta, but it’s so far from the real New Orleans one. Why don’t you make the real deal. Or visit our great city and go to DiMartinos or Central grocery. That is a imposter. The bread isn’t the name.