Dirty Sandwich with Hunter-Style Sausage and Sautéed Chicory

Method

1. Bring a pot of water to a boil, add the chicory and blanch for 2–3 minutes to reduce bitterness. Drain well.
2. In a skillet, heat olive oil and sauté chopped garlic and chili. Add a chopped tomato (optional) and cook briefly.
3. Add the blanched chicory to the skillet, toss well, season with salt and pepper, and sauté for 2 minutes. Set aside.
4. Grill the sausages over charcoal (or on a grill pan) until nicely marked on all sides. Set aside.
5. In the same or another pan, heat olive oil, add a clove of garlic, a sprig of rosemary, and Taggiasca olives. Deglaze with balsamic vinegar and red wine. Let the alcohol evaporate.
6. Sprinkle in a pinch of flour, stir, and let the sauce thicken slightly. Season with salt and pepper.
7. Add the grilled sausages to the pan with the sauce, coat well, and finish cooking together for a few minutes.
8. Toast the bread rolls on the grill until lightly charred and crisp.
9. Assemble the sandwich: place a layer of sautéed chicory on the bottom half of each roll, top with sausages and spoonfuls of sauce, add a few extra olives, and close with the top half.
10. Serve immediately.