Recipes › Sandwich › Sausage and Broccoli Rabe Sandwich Recipe

Sausage and Broccoli Rabe Sandwich Recipe

Recipe by Pedro M. A. Neves

This Italian-American classic combines sweet Italian sausage with bitter broccoli rabe, garlic, and red pepper flakes, all nestled in a crusty roll. The sausage and greens are cooked together until tender, allowing the flavors to meld and the broccoli rabe to soften slightly. This sandwich is a beloved staple in Italian delis and home kitchens alike.

Ingredients

• 4 Italian sausages (400 g), either sweet or hot
• 500 g fresh broccoli rabe, trimmed and cut into 5 cm pieces
• 4 cloves garlic, sliced thin
• 60 ml (1/4 cup) olive oil
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• 4 crusty Italian sub rolls or ciabatta rolls (150 g each)
• 120 ml (1/2 cup) reserved cooking liquid or chicken broth

Instructions

1. Remove sausages from refrigeration 10 minutes before cooking. Prick each sausage 3-4 times with a fork to prevent bursting.

2. Heat 30 ml (2 tablespoons) olive oil in a large skillet over medium-high heat. Once shimmering, add the sausages and cook for 8-10 minutes, turning occasionally, until browned on all sides but not fully cooked through.

3. Transfer sausages to a plate. Add remaining 30 ml (2 tablespoons) olive oil to the same skillet over medium heat. Add sliced garlic and red pepper flakes, stirring constantly for 30 seconds until fragrant.

4. Add the trimmed broccoli rabe to the skillet, stirring to coat with the oil and garlic. Cook for 3-4 minutes, stirring occasionally, until the greens begin to wilt slightly.

5. Return the sausages to the skillet, nestling them among the broccoli rabe. Pour in 120 ml (1/2 cup) cooking liquid or broth, season with salt and pepper, and cover with a lid. Reduce heat to medium and simmer for 8-10 minutes until the sausages are cooked through and the broccoli rabe is tender.

6. Cut each sausage in half lengthwise to check for doneness (no pink inside). If needed, simmer uncovered for 2-3 additional minutes.

7. Split each roll horizontally and lightly toast the insides under a broiler or in a dry skillet for 1-2 minutes until golden.

8. Divide the sausage and broccoli rabe mixture evenly among the four toasted rolls, spooning some of the cooking liquid onto each sandwich. Serve immediately while hot.

Substitutions

• Substitute sweet Italian sausage with spicy hot Italian sausage for more heat, or use chicken sausage for a leaner option
• Replace broccoli rabe with escarole, spinach, or rapini if unavailable
• Use crusty French bread or hero rolls instead of ciabatta if preferred
• Substitute olive oil with a neutral vegetable oil if needed

Tips

• Do not overcrowd the skillet; if necessary, use two skillets to ensure the sausages brown properly rather than steam
• The broccoli rabe should remain slightly firm with a tender stem; do not overcook or it will become mushy and lose its pleasant bitter character
• Reserve some of the cooking liquid to spoon into the sandwich for added flavor and moisture
• For a creamier sandwich, spread fresh ricotta or burrata on the toasted rolls before adding the sausage and broccoli rabe

This sandwich reflects the Italian-American immigrant experience, particularly in the northeastern United States, where Italian delis perfected this combination. In Italy, sausage and broccoli rabe appear as a popular pasta dish, but Italian-Americans adapted it into a handheld sandwich format that became an iconic street food and deli item.

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