Tuscan sausage sandwiches with basil aioli and homemade relish

Stefano
In collaboration
with Stefano
  • Preparation 25 min
  • Cooking 15 min
  • Servings 4 sandwichs
  • Freezing I do not suggest

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Aioli

  • 1/2 cup mayonnaise
  • 1 compact cup fresh basil
  • Juice and zest of 1 lemon
  • 2 garlic cloves, finely chopped

Homemade relish

  • 1/2 cup Castelvetrano green olives, pitted
  • 1/2 cup spicy pickled vegetable antipasto mix
  • 1/4 cup capers, drained
  • Olive oil

Sandwiches

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Preparation

  • Place the aioli ingredients in a food processor and purée. Blend with a spoon and pulse a few more times. Pour into a bowl and set aside in the fridge.
  • Rinse the food processor, then add the green olives, marinated vegetable mixture and capers, season with salt and pepper, and pulse 4 or 5 times. The aim is to obtain a semi-fine texture, not to puree. Pour into a bowl, add a generous drizzle of olive oil and toss with a spoon.
  • Preheat the BBQ to maximum power and reduce to medium. Oil the grates. Place sausages on the fire and cook for 10 to 12 minutes, or until cooked through and well grilled. Turn off the heat under the sausages and add the cheese slices. Melt while you toast the bread!
  • Assemble your sandwich: spread a little aioli on the bottom of each bun, then place the sausages on top. Add a generous amount of homemade relish, then drizzle with aioli without moderation!