Italian Sausage Sandwich, Roasted Red Onions and Tomatoes, Provolone, and Basil-Pesto Aïoli

Adapted by


Italian Spice Cure
½ tablespoon granulated garlic
1 teaspoon black peppercorns
⅛ cup fennel seeds
1¼ teaspoons chili flakes
5 tablespoons paprika
1½ tablespoons dried oregano
1 tablespoon salt
Italian Sausage
2½ pounds de-boned pork shoulder, diced
½ cup red wine
Basil Pesto Sauce
1 ounce pecans
4 ounces basil
2 tablespoons olive oil
2 cups mayonnaise
To Assemble and Serve
20 ounces chopped red onions
20 ounces stewed tomatoes
20 slices provolone cheese
20 slices sandwich bread


For the Italian Spice Cure:
Grind together the garlic, pepper, fennel, chili, paprika, oregano, and salt.

For the Italian Sausage:
Double grind the pork through a medium plate. Mix with the wine and ½ cup Italian Spice Cure.

For the Basil Pesto Sauce:
In a food processor, combine pecans, basil, and oil until you get a smooth but thick consistency. Season with salt and stir in the mayonnaise.

To Assemble and Serve:
Preheat the oven to 450ºF. To order, brown 4 ounces of Italian Sausage with the 2 ounces red onions and 2 ounces tomatoes. When the sausage mixture is hot, cover it with 2 slices of provolone cheese and put the pan in the oven to melt the cheese. To finish the sandwich, place the toasted bread on the cutting board and spread with 2 tablespoons Basil Pesto Sauce. Top with the sausage and cover with the other slice of bread.