Sopressata Sausage and Rapini Sandwich

Sopressata Sausage and Rapini Sandwich
  • Prep Time: 10
  • Total Time: 12
  • Servings: 4

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About this Recipe

Garlicky rapini with a hint of chili flakes, a little pesto with Sopressatta, Provolone and roasted peppers sandwiched in Villaggio® Original Thick Sliced Italian Style White Bread.


1/2 bunch Rapini, stems trimmed
2 tbsp (30 mL) Olive oil
2 Cloves garlic
1 tsp (5 mL) Chili flakes
1 tsp (5 mL) Salt
1 tbsp (15 mL) Ready prepared pesto
3 tbsp (45 mL) Mayonnaise
8 slices Villaggio® Original Thick Sliced Italian Style White Bread, lightly toasted
8 slices Provolone cheese
¾ cup (175 mL) Roasted red peppers, cut into strips
12 slices Sopressata


BRING a large pot of salted water to a boil. Add trimmed rapini to the pot and blanch for 2-3 minutes or until tender and bright green. Place in a bowl of ice water to cool quickly. Drain well.

HEAT olive oil in a large skillet over medium-high. Add garlic and chili flakes and cook for one minute or until garlic is just beginning to brown. Toss in rapini and cook for 2-3 minutes. Season with salt to taste.

MIX pesto and mayonnaise in a small bowl. Spread the mixture over 4 of the slices of toasted bread. Top with 2 slices Provolone cheese, roasted red peppers, 3 slices Sopressatta and cooked rapini. Top with the remaining bread and serve.


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