Sausage and Rapini Sandwiches

Sausage and Rapini Sandwiches

  • Preparation 20 min
  • Cooking 30 min
  • Servings 4
Featured in RICARDO Magazine (HOLIDAY 2017)

Categories

Ingredients

    • 4 submarine rolls, about 10 inches (25 cm) long
    • 7 oz (200 g) fontina cheese, sliced
    • 1 onion, thinly sliced
    • 2 tbsp (30 ml) olive oil
    • 1 lb (450 g) Italian fennel sausage, casings removed
    • 1 can (28 oz/796 ml) diced tomatoes
    • 1 bunch rapini, trimmed and cut into pieces (about 1 lb/450 g)

Preparation

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