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About the Dish

  • Broccolini


  • Crusty Roll

    Crusty Roll

  • Provolone Cheese

    Provolone Cheese

  • Ground Fennel Seed

    Ground Fennel Seed

  • Lemon



Please read entire recipe before beginning.
Place approximately 4 cups of water in a medium saucepan over high heat, and bring to a boil. Place sausage links in the pot, cover and remove from heat. Let stand 12 minutes.
Prepare your mise en place: Peel and thinly slice garlic. Cut broccolini stems at an angle into 1/4-inch slices; cut the florets into 2-inch pieces. Cut the bread lengthwise in half, but don’t cut all the way through, so that one side of the crust acts as a hinge. Halve and juice lemon.
After the sausage links have poached in the hot water for 12 minutes, remove them and let them rest while you cook the broccolini.
Heat a sauté pan over medium heat. Add 1 tablespoon olive oil. Add sliced garlic and broccolini stems; cook while stirring 2-3 minutes. Add broccolini florets and kosher salt; cook 1-2 minutes more. Transfer to a bowl, and wipe the pan clean.
Place the provolone on the bottom half of the bread, and toast in the oven 3-4 minutes, or until the cheese starts to melt. Cut the sausage in half lengthwise. Place sauté pan over medium high heat, and add 1/2 tablespoon olive oil. Add the sausage to the pan cut side down, and cook 2-3 minutes to brown. Flip and cook 2-3 minutes more. Remove sausage from the pan, and place on the melted provolone. Working quickly, add remaining 1/2 tablespoon olive oil, pepper flakes and crushed fennel, then stir in the broccolini and lemon juice. Cover the browned sausage with broccolini, cut sandwich into 2 servings, and enjoy!