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1
For the Italian pico de guyzerelli: Combine the tomatoes, basil, olives , red wine vinegar and chiles in a mixing bowl.
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2
Season with some salt and pepper.
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3
Cover with plastic wrap and refrigerate for 20 to 30 minutes before serving to let the flavors meld and intensify.
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4
For the broccoli rabe schmear: In a large saute pan over medium heat, add the olive oil.
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5
Let the olive oil heat up and then add in the garlic, shallot and broccoli rabe.
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6
Let cook until softened, 5 to 7 minutes.
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7
Add in the butter, red pepper flakes, and some salt and pepper.
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8
For the sausage patties: Get two baking sheets, line one with wax or parchment paper.
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9
Remove the sausages from the casing, roll them into 4 balls and place them evenly apart on the tray with the wax paper.
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10
Place another piece of wax paper on top of the sausages, and then press the other baking sheet down to sandwich the sausages and flatten them out; you are trying to press them so that they are roughly 1/4-inch thick.
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11
Heat a griddle pan over medium heat.
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12
Add the oil to the griddle.
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13
Cook the sausages until nicely browned, 5 to 7 minutes flipping halfway through the cooking time.
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14
When you flip the sausages, add 2 slices of mozzarella to the top of each sausage patty.
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15
Let soften slightly, and then remove from the griddle.
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16
For the sandwich build: On the bottom of each ciabatta bun, schmear a generous dollop of the broccoli rabe schmear.
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17
Place the sausage patties with the softened mozzarella on top.
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18
Top each with the Italian pico de guyzerelli and another slice of bread to close the sandwiches.
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19
Slice the sandwiches and eat with a carafe of mediocre Chianti.
