Sandwich with Italian Sausage, Broccoli Rabe and Provola

Method

1. In a pan, heat olive oil with crushed garlic cloves (in skin) and chili pepper. Add the friarielli (or rapini/broccoli rabe), season with salt. Cover and cook for 5 minutes over low heat until reduced by half. Uncover and cook for another 5 minutes until flavors concentrate. Remove the garlic cloves. Set aside.
2. Slice the provola cheese into 6-8 slices.
3. Cut the bread rolls lengthwise without cutting all the way through, leaving a hinge. Toast the inside on a griddle or in a pan.
4. Score the sausages (salamelle) with a knife and flatten slightly. Place them on the griddle with the cut side up. Cook for 3-4 minutes over medium heat until browned. Flip, cover, lower the heat, and cook for 45 minutes. Then uncover and raise the heat to caramelize.
5. Place the provola slices on top of the sausages and add the reserved friarielli alongside. Cover and cook until the cheese melts.
6. Spread mayonnaise on the bottom half of the toasted bread and a few drops of Tabasco on the top half.
7. Assemble the sandwich: place the sausages with melted cheese and friarielli on the bread. Serve immediately.