Italian Sausage and Fontina Shooter's-Style Sandwich With Sun-Dried Tomato-Caper Relish Recipe

By
j .吴克群Lopez-Alt
Kenji Lopez Alt
j .吴克群Lopez-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated March 21, 2019
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Photographs: J. Kenji Lopez-Alt

Juicy Italian sausage bound with melted Fontina cheese is all packed into a pressed sandwich with sautéed onions, fennel, and red peppers and stopped with a rich and tangy sun-dried tomato and caper relish to balance out the fat. This is one hell of a sandwich.

Why this recipe works:

  • The rich, salty, and tangy flavors and juicy-crisp textures hit all the right notes for a sandwich that's deliciously balanced.
  • Triple-layering the sausage and cheese allows them to intersperse and marry together as the sandwich is pressed and heated.
  • We sauté the onions, fennel, and peppers in rendered sausage fat, boosting their flavor.
  • Pressing the sandwich under a heavy weight and slicing while wrapped produces neat, easy to pack and easy to eat serving portions.

再保险cipe Details

Italian Sausage and Fontina Shooter's-Style Sandwich With Sun-Dried Tomato-Caper Relish Recipe

Active40 mins
Total4 hrs 40 mins
服务4 to 6 servings

华体会应用下载

  • 1 (8-ounce) jarsun-dried tomatoes, drained with 1/4 cup oil reserved, and roughly chopped

  • 1/3cupcapers, drained and roughly chopped

  • 1/4cup choppedfresh parsley leaves

  • 1smallshallot, minced (about 1/4 cup)

  • 1mediumgarlic clove, minced (about 1 teaspoon)

  • 2teaspoonsred wine vinegar

  • Kosher saltand freshly ground black pepper

  • 1tablespoonoil

  • 1 1/2poundsItalian sausage, removed from casing

  • 1largeonion, thinly sliced

  • 1bulbfennel, thinly sliced

  • 1largered pepper, thinly sliced

  • 1loafrustic Italian bread

  • 12盎司grated fontina cheese

Directions

  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 375°F. 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.

This Recipe Appears In

Nutrition Facts(per serving)
816 Calories
48g Fat
58g Carbs
42g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 816
% Daily Value*
Total Fat48g 62%
Saturated Fat 20g 101%
Cholesterol114mg 38%
Sodium1610mg 70%
Total Carbohydrate58g 21%
Dietary Fiber 9g 32%
Total Sugars 24g
Protein42g
维生素C 91毫克 453%
Calcium 447mg 34%
Iron 7mg 39%
Potassium 1980mg 42%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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