Sunshine AND Raviolis

Hot Sausage & Fried Zucchini Sourdough Sandwich

Have you picked up on the theme that I like fried zucchini?  It’s one of those underrated vegetables that sadly doesn’t get the airtime it deserves.  It’s versatile, flavorful almost year-round and inexpensive, yet this healthy green guy always seems to be left out.  Which is fine by me.  As I mentioned before, I’m from Philly and automatically an Eagles fan; I’m used to being the underdog.  As our wacky American culture continues to pile excuses to celebrate any National xyz Day, I wanted to make a hearty sandwich last time this particular “holiday” came by to visit.  Something sturdy enough for dinner, but playful enough to stand out from everyone else’s hoagies and grilled cheeses on Instagram.  Voila, I present this hefty Italian sandwich, which should become a classic in its own right.

Serves 2

Ingredients

1 zucchini

¼ flour

2 tbsp extra virgin olive oil

1 small bunch sorrel

½ pound hot Italian pork sausage, casings removed and shaped into 2 patties

1 tsp red pepper flakes

1 small ball burrata cheese

4 slices sourdough bread

1 tbsp butter, room temperature

Directions

• Slice zucchini lengthwise, about ¼ inch thick.  Lie slices flat on paper towels, sprinkle with salt, and cover with another paper towel to blot excess water.  Set aside.

• In a medium sized frying pan, add olive oil and turn to medium heat.  Dust zucchini strips with flour, season with salt and pepper.  Fry slices until golden brown on each side, about three minutes.  Remove and drain on cooling rack or fresh paper towels.

• In same pan, add sausage patties, season with salt and pepper, and raise heat to medium high, stirring occasionally.  As the sausage cooks and crisps, add red pepper flakes.

• Once the sausage is cooked through, turn off heat and add sorrel greens to wilt.

• Meanwhile spread butter over one side of each slice of bread.  Broil in the oven on high until toasted.  Remove immediately, to avoid burning.

• Slice burrata into thick pieces; season with salt and pepper.

• Build sandwiches as follows: toasted bread slice, sausage patty, wilted sorrel, burrata, zucchini.  Drizzle with olive oil and top with remaining slice of bread.  Serve.