Updated Nov 24, 2014Chatelaine
- Position rack in upper third of oven. Preheat broiler.
- Stir mayo with artichokes and chili flakes in a small bowl. Set aside.
- Heat a large non-stick frying pan over medium. Crumble sausage into pan. Cook until browned, about 5 min. Add rapini, stirring in more as it wilts, 5 to 7 min.
- Slice buns in half. Place bottom halves on a baking sheet and spread each with 1 tbsp mayo mixture. Divide sausage mixture among bottom buns, then top each with a cheese slice. Broil until cheese melts, 1 to 2 min. Top with banana pepper. Spread top bun halves with remaining mayo mixture and place over each sausage and rapini melt. Serve hot.
NutritionCalories 558, Protein 25 g, Carbohydrates 39 g, Fat 34 g, Fibre 5 g, Sodium 986 mg.
Here’s a rich red that’s like a taste of Tuscan sunshine. Traditional methods of winemaking, including months of barrel aging, make it food-friendly with balanced fruit, acid and ripe tannins. Our pick: Gabbiano Chianti Classico, Italy, $15.