Categories: Sandwiches

Ingredients

• 1 3/4 to 2 lbs. ground pork
• 1 tsp crushed red pepper flakes
• 2 tsp sweet smoked paprika
• 1 1/2 tsp ground fennel or 1 tsp fennel seed
• 1 tsp ground sage
• 1 tsp granulated onion
• 1 tsp granulated garlic
• Salt
• Olive oil, for drizzling, plus 1 tbsp
• 1 cup tomato sauce
• 3 tbsp dark brown sugar
• 2 tbsp Worcestershire
• 1 tbsp balsamic vinegar
• Black pepper
• 1 small bundle of broccoli rabe, trimmed of tough ends
• 1 large or 2 small garlic cloves, finely chopped
• Freshly grated nutmeg
• 4 thick deli slices sharp Provolone
• 4 ciabatta rolls, split
• Olive oil and rosemary or herb-flavored fancy potato chips, store-bought

Directions

1. Combine the pork with the red pepper flakes, paprika, fennel, sage, granulated onion, granulated garlic, and salt. Form 4 patties and drizzle with olive oil to coat.

2. Heat a small pot over medium-low heat, add the tomato sauce, brown sugar, Worcestershire, vinegar and black pepper, then cook for 15 minutes or until thickened to steak-sauce consistency.

3. Bring a couple inches of water to a boil in a medium skillet, salt the water and cook the broccoli rabe for 5 minutes, then drain. Place the skillet back on the stove and heat the tbsp of olive oil over medium heat. Add the chopped garlic; chop the broccoli rabe into 2-inch pieces and saute it in the garlic and oil for 2 minutes. Season with nutmeg to taste.

4. While the water comes to a boil for the broccoli rabe and the tomato sauce reduces, heat a drizzle of olive oil in a skillet over medium-high heat. Add the burgers and cook for 5 to 6 minutes on each side. Melt a slice of provolone over the patties during the last minute of cook time. Tent the pan with foil to help the cheese melt.

5. To serve, pile broccoli rabe on each roll, top with a cheesy sausage patty, and set the top of the roll in place with a slather of warm sauce. Place some chips alongside.

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