Superfood Pesto Sausage Sandwiches
Servings
4
Prep Time
30 minutes
Cook Time
20 minutes
Ingredients
- 1/2 cup apple cider vinegar
- 1/4 cup sugar
- 1/2 teaspoon kosher salt
- 1 medium red onion, halved and thinly sliced
- 1/2 cup walnuts, toasted
- 1 bunch Tuscan kale, ribs removed, resulting in roughly 5 ounces of leaves (or a 5-ounce container of baby kale)
- 1/2 cup fresh basil
- 1/2 teaspoon lemon zest, from one lemon
- 2 tablespoons lemon juice, from one lemon
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher salt
-
2/3 cup extra-virgin olive oil
- 1/2 cup freshly grated Parmigiano Reggiano
- 4 sweet or hot Italian sausages
- 1 large baguette or 2 demi baguettes, sliced lengthwise
- Roughly 1 cup Giada’s Kale Superfood Pesto
- Roughly 4 to 6 ounces burrata, torn
For The Pickled Onions:
For The Pesto:
For The Sandwich:
Instructions
- For the pickled onions, bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool as you assemble the sandwiches. (The further in advance you make this, the pinker and more flavorful the onions will be!)
- For the pesto, toast the walnuts by heating on medium-low heat in a dry saucepan, stirring occasionally to ensure they do not burn. They should become very fragrant, after about 5 minutes. Remove from heat and set aside. Pulse the cooled walnuts in a food processor a few times until just coarsely chopped. Add the kale and basil, and pulse a few more times to break up the leaves. Add the lemon zest, juice, apple cider vinegar and salt, and pulse again until everything is roughly combined. With the food processor running, slowly drizzle in the olive oil. Stir in the Parmigiano Reggiano. Set the pesto aside.
- To cook the sausage, heat a skillet or grill over medium heat. Add the sausages and cook until golden brown and cooked through, about 10–12 minutes. Let cool slightly, then slice in half lengthwise. While the sausages cook, lightly toast the baguette halves in a hot oven or grill until golden and crisp.
- Assemble the sandwiches by spreading both halves of the bread generously with the Kale Superfood Pesto. Layer on the sliced sausage, followed by torn pieces of burrata and pickled onions. Slice into portions of 4 or 8 and serve.
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