The Freddy Boombatz (Jeff Mauro) Recipe

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Ingredients:

Serving

2 cups diced roma tomatoes
1/4 cup fresh basil leaves, chopped
1/4 cup jarred italian-green olives, pitted and chopped
1 tbsp red wine vinegar
2 to 4 calabrian chiles, jarred, minced
kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
5 cloves garlic, minced
1 shallot, minced
1 head broccoli rabe , stems discarded, minced
1 tbsp unsalted butter
pinch red pepper flakes (or more if desired)
kosher salt and freshly ground pepper
4 links italian sausage (1 1/2 lb total )
1 tsp vegetable oil
eight 1/4-inch slices fresh mozzarella cheese
4 ciabatta rolls, split, buttered and lightly toasted

Directions:

For the Italian pico de guyzerelli: Combine the tomatoes, basil, olives , red wine vinegar and chiles in a mixing bowl. Season with some salt and pepper. Cover with plastic wrap and refrigerate for 20 to 30 minutes before serving to let the flavors meld and intensify.
For the broccoli rabe schmear: In a large saute pan over medium heat, add the olive oil. Let the olive oil heat up and then add in the garlic, shallot and broccoli rabe. Let cook until softened, 5 to 7 minutes. Add in the butter, red pepper flakes, and some salt and pepper.
For the sausage patties: Get two baking sheets, line one with wax or parchment paper. Remove the sausages from the casing, roll them into 4 balls and place them evenly apart on the tray with the wax paper. Place another piece of wax paper on top of the sausages, and then press the other baking sheet down to sandwich the sausages and flatten them out; you are trying to press them so that they are roughly 1/4-inch thick.
Heat a griddle pan over medium heat. Add the oil to the griddle. Cook the sausages until nicely browned, 5 to 7 minutes flipping halfway through the cooking time. When you flip the sausages, add 2 slices of mozzarella to the top of each sausage patty. Let soften slightly, and then remove from the griddle.
For the sandwich build: On the bottom of each ciabatta bun, schmear a generous dollop of the broccoli rabe schmear. Place the sausage patties with the softened mozzarella on top. Top each with the Italian pico de guyzerelli and another slice of bread to close the sandwiches. Slice the sandwiches and eat with a carafe of mediocre Chianti.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	815.67 Kcal (3415 kJ)
Calories from fat	664.07 Kcal
		% Daily Value*
Total Fat	73.79g	114%
Cholesterol	136.88mg	46%
Sodium	1481.96mg	62%
Potassium	726.93mg	15%
Total Carbs	11.23g	4%
Sugars	4.62g	18%
Dietary Fiber	2.12g	8%
Protein	25.83g	52%
Vitamin C	17.6mg	29%
Iron	2.1mg	12%
Calcium	66.4mg	7%

Amount Per 100 g
Calories	258.65 Kcal (1083 kJ)
Calories from fat	210.58 Kcal
		% Daily Value*
Total Fat	23.4g	114%
Cholesterol	43.4mg	46%
Sodium	469.93mg	62%
Potassium	230.51mg	15%
Total Carbs	3.56g	4%
Sugars	1.47g	18%
Dietary Fiber	0.67g	8%
Protein	8.19g	52%
Vitamin C	5.6mg	29%
Iron	0.7mg	12%
Calcium	21.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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