Italian Sausage And Fontina Shooter'S-Style Sandwic

Name: Italian Sausage And Fontina Shooter'S-Style Sandwich With Sun-Dried Tomato-Caper Relish Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 ounce) jar sun-dried tomatoes, drained with 1/4 cup oil reserved, and roughly chopped; 1/3 cup capers, drained and roughly chopped; 1/4 cup chopped fresh parsley leaves; 1 small shallot, minced (about 1/4 cup); 1 medium garlic clove, minced (about 1 teaspoon); 2 teaspoons red wine vinegar; Kosher salt and freshly ground black pepper; 1 tablespoon oil; 1 1/2 pounds Italian sausage, removed from casing; 1 large onion, thinly sliced; 1 bulb fennel, thinly sliced; 1 large red pepper, thinly sliced; 1 loaf rustic Italian bread; 12 ounces grated Fontina cheese

Servings: persons

1 (8 ounce) jar sun-dried tomatoes, drained with 1/4 cup oil reserved, and roughly chopped
1/3 cup capers, drained and roughly chopped
1/4 cup chopped fresh parsley leaves
1 small shallot, minced (about 1/4 cup)
1 medium garlic clove, minced (about 1 teaspoon)
2 teaspoons red wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon oil
1 1/2 pounds Italian sausage, removed from casing
1 large onion, thinly sliced
1 bulb fennel, thinly sliced
1 large red pepper, thinly sliced
1 loaf rustic Italian bread
12 ounces grated Fontina cheese

1
Combine sun-dried tomatoes and 1/4 cup of their oil, capers, parsley, shallot, garlic, and vinegar in a small bowl and stir with a fork. Season to taste with salt and pepper.
2
Heat oil in a large skillet over medium-high heat until shimmering. Add sausage and cook, breaking it up with a wooden spoon or a potato masher, until fully cooked and just starting to brown, about 8 minutes. Transfer to a bowl, leaving fat in skillet.
3
Add onions, fennel, and peppers to skillet and cook over medium-high heat, stirring occasionally, until fully softened and just starting to brown, about 12 minutes. Season to taste with salt and pepper. Transfer to a plate lined with a double layer of paper towels and press with more paper towels to drain completely.
4
Slice off the top 1 to 1 1/2-inches of the loaf of bread using a bread knife. Cut around the perimeter of the interior crumb, making sure not to break through the bottom crust, then use your hand to lift out the excess bread from the inside, leaving you with a hollow bread boat.
5
Spread half of relish on bottom of sandwich and top with half of pepper/fennel mixture. Add 1/3 of cheese, then 1/2 of sausage, another 1/3 of cheese, remaining sausage, remaining cheese, remaining peppers and onions, and remaining relish Close sandwich.
6
Wrap sandwich tightly in aluminum foil or burtcher's paper, then place in between two stiff cutting boards. Place a heavy weight on top (about 40 pounds), press down firmly to flatten sandwich, then let rest under the weight for at least 4 hours and up to overnight (keep an eye on the sandwich to ensure that it is pressing evenly).
7
When ready to eat, adjust oven rack to center position and preheat oven to 375u00b0F. Remove weights, slice sandwich into four to six pieces through paper or foil with a bread knife, unwrap, and transfer to a rimmed baking sheet, pressing the pieces back together to form a full sandwich shape. Place in oven until hot and cheese has melted, about 15 minutes. Serve immediately.

433

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (8 ounce) jar sun-dried tomatoes, drained with 1/4 cup oil reserved, and roughly chopped, 1/3 cup capers, drained and roughly chopped, 1/4 cup chopped fresh parsley leaves, 1 small shallot, minced (about 1/4 cup), and more.

Yes, Italian Sausage And Fontina Shooter'S-Style Sandwich With Sun-Dried Tomato-Caper Relish Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Italian Sausage And Fontina Shooter'S-Style Sandwich With Sun-Dried Tomato-Caper Relish Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions