In order to bring you the best organic produce, some ingredients may differ from those depicted.
Italian sausage, broccoli, and Parmesan sandwiches on garlic ciabatta
Soy-Free, No Added Sugar, Protein Plus
2 Servings, 810 Calories/Serving
When we envision an Italian sandwich, we think sweet sausage slices piled high on garlicky ciabatta bread with tender broccoli, sautéed onion, and a sprinkle of Parmesan.
In your bag
- 1 organic red onion
- 2 tablespoons red wine vinegar
- Sausage options:
- 2 fresh mild Italian pork sausages (about ¼ pound each)
- 2 fresh chicken sausages with roasted peppers and garlic (about ¼ pound each)
- 1 or 2 cloves organic peeled fresh garlic
- 2 ciabatta rolls
- ¼ pound organic broccoli
- 1 teaspoon red chile flakes (optional)
- 3 ounces organic baby arugula or other leafy greens
- 3 tablespoons grated Parmesan
Calories 810, Total Fat 41g (53% DV), Sat. Fat 9g (45% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 1320mg (57% DV), Total Carb. 80g (29% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains: Milk, Wheat
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Wash produce before use
Pickle the onion
Heat the oven to 350°F.
- Peel and thinly slice the onion. Measure ½ cup [1 cup] for pickling; set aside the rest for cooking with the broccoli.
In a small bowl, combine ½ cup [1 cup] sliced onion, red wine vinegar, and 2 tablespoons [¼ cup] oil. Season lightly with salt and pepper and toss to coat. Let stand, stirring occasionally, while you prepare the rest of the meal.
Cook the sausages
- Pat the sausages dry with a paper towel; prick in a few places with a fork, if desired.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the sausages and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes. Transfer to a cutting board to rest for 5 minutes, then cut on the diagonal into ¼-inch-thick slices. Do not clean the pan. While the sausages are cooking and resting, prepare the ciabatta and the broccoli.
Toast the ciabatta
- Finely chop, press, or grate the garlic.
- Cut the ciabatta rolls in half horizontally.
In a small bowl, stir together the garlic and 1 to 2 teaspoons oil. Season lightly with salt and pepper.
On a sheet pan, place the ciabatta, cut sides up, and brush with the garlic mixture. Toast in the oven until golden brown, 8 to 10 minutes. Meanwhile, prepare the broccoli.
Cook the broccoli
- Cut the broccoli into 1-inch florets; trim any coarse stems.
In the same pan used for the sausages, if dry, add 1 to 2 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the broccoli and remaining onion, season with salt and pepper, and cook, stirring occasionally, until the vegetables are just tender, 4 to 5 minutes.
Add the sliced sausages and as many chile flakes as you like and cook, stirring occasionally, until the sausages are heated through, 2 to 4 minutes. Remove from the heat. Meanwhile, prepare the salad.
Assemble the salad and sandwiches
Using a slotted spoon, remove the pickled onion from the brine, reserving the brine, and transfer the onion to a medium bowl. Add the arugula and as much brine as you like and toss to combine; season to taste with salt and pepper.
Place the ciabatta bottoms, cut sides up, on a work surface. Drizzle with any remaining brine, if desired. Top with the sausages, broccoli, and sautéed onion. Sprinkle with as much Parmesan as you like and close with the ciabatta tops.
Transfer the sandwiches and arugula salad to individual plates. Sprinkle the salad with any remaining Parmesan and serve.
- Measure the onion.
- Stir the pickled onion.
- Press the garlic (if you have a press).
- Assemble the salad.
- Sprinkle the Parmesan.