Gourmet Sandwich with Crispy Sausage and Cime di Rapa

Method

1. Finely slice the garlic, removing the inner green germ.
2. In a pan, wilt the cime di rapa with a pinch of salt, covered, over low heat.
3. Meanwhile, chop the chili pepper (with seeds) and mix with the sliced garlic.
4. For the acidity: finely chop pickled onions (and pickled cucumbers if desired), dress with a drizzle of olive oil and black pepper.
5. Once the cime di rapa are wilted, add abundant oil and the garlic-chili mixture, cook for about 2 minutes.
6. Score the sausages, remove the casing, flatten them on a hot grill pan (no added oil). Season with salt and pepper.
7. Cook until caramelised and crispy, then keep warm in a separate pan.
8. Cut the bread roll in half and toast it in the same pan used for the sausages to absorb the flavours.
9. Slice the smoked scamorza into medium-thick slices and warm them in a pan to melt slightly.
10. Assemble the sandwich: spread ketchup on the bottom bun, layer cime di rapa, sausage, scamorza, and top with the pickled onion mixture.
11. Close the sandwich and serve immediately.