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Rich sausages pair well with pleasantly bitter rapini and savoury provolone cheese for a hearty summertime sandwich.

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  • 6 Villaggio® Italian Style Sausage Buns
  • 6 spicy Italian sausages
  • 1 large bunch rapini, trimmed and blanched
  • 1 tbsp (15 mL) olive oil
  • 1/4 tsp (1 mL) each salt and freshly ground pepper
  • 6 slices provolone cheese, halved


Preheat grill to medium-high heat; grease grate well. Grill sausages according to package directions. Meanwhile, toss blanched rapini with oil; season with salt and pepper. Grill for 2 or 3 minutes or until lightly charred and tender.

Assemble sausages in toasted buns with rapini and provolone cheese.

Tip: Blanching the rapini removes some of the bitterness. To blanch, add rapini to pot of boiling salted water; cook for 2 minutes. Drain well and pat dry.

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