Ingredients
For the Sandwich
- 1 La Brea Bakery Roasted Garlic Loaf
- 3/4 to 1 lb raw Italian sausage (bulk, no casing – spicy or sweet)
- 6–8 oz fresh buffalo mozzarella, sliced
- Freshly grated Parmigiano Reggiano (about 1/4 cup)
- Freshly cracked black pepper
- Handful of fresh basil leaves
- Extra virgin olive oil
- Salt, to taste
For the Arrabbiata Sauce
- 1 tbsp olive oil
- 1 garlic clove, thinly sliced
- 1 small red chili (or half, depending on heat), finely chopped
- 1/2 tsp red chili flakes (adjust to taste)
- 1 tbsp chopped fresh parsley
- 1 (14–15 oz) can crushed tomatoes
- Salt and pepper, to taste
Preparation
1. Make the Arrabbiata Sauce
- In a saucepan, heat 1 tbsp olive oil over medium heat.
- Add garlic and sauté until golden and fragrant.
- Stir in chili, chili flakes, and parsley — cook 30 seconds.
- Add crushed tomatoes. Season with salt and pepper.
- Simmer on low 10–15 minutes, until thickened. Set aside.
2. Prepare the Bread & Sausage
- Slice the roasted garlic loaf lengthwise.
- Scoop out most of the inner crumb from both halves, leaving a sturdy shell.
- Pack raw ground sausage firmly and evenly into the bottom half. Compress it tightly into the hollowed-out space.
3. Grill the Sandwich
- Lightly oil both outer surfaces of the bread.
- Preheat a grill or grill pan over medium heat.
- Place the stuffed bottom half (meat side down) directly on the grill. Sear for 5–6 minutes, rotating slightly for even browning.
- Flip carefully. Lower heat to medium-low.
- Spread arrabbiata sauce generously over the sausage.
- Top with fresh buffalo mozzarella slices.
- Place the top half of the loaf (cut side down) on the grill beside it to toast. Grill 2–3 minutes until crisp and golden.
- Close the grill lid (or cover loosely with foil) and cook until:
- Cheese is fully melted
- Sausage is cooked through (160°F / 71°C internally)
4. Finish & Assemble
- Once off the grill, top the sausage and mozzarella layer with:
- A grating of Parmigiano Reggiano
- A few turns of cracked black pepper
- A handful of torn basil leaves
- A light drizzle of extra virgin olive oil
- Cap with the grilled top half of the loaf.
- Let rest 1–2 minutes, then slice and serve hot.
Tips to Ensure the Sausage Is Cooked:
- Use thinner sausage layering (~1/2 inch thick) for even cooking.
- If unsure, after searing meat side down, move to indirect heat, close the lid, and cook for a few minutes longer before flipping.
- Use a meat thermometer to check the center temp before slicing.
