Take out all the ingredients and lay them on your counter.
1 Rustic bread roll with a hole, 2 Italian sausages, 2 garlic cloves, 1 tbsp Belmorso Extra Virgin Olive Oil, 120 gr Belmorso Cime di Rapa, chilli flakes, 5 slices Provolone cheese
Remove the skin from the sausages and break into small pieces, using your hands or a fork.
Peel and chop the garlic
Add the garlic, 1 tablespoon EVOO and the salsiccia meat into a pan and cook until brown.
Open the Belmorso turnip tops jar, and spoon the amount indicated into a bowl.
Add half of the turnip tops to the pan with the meat and mix. Leave to cook for 3 to 5 more minutes. Then, take the sausage filling off the heat.
Cut open your sandwich bread.
Fill the lower half of the sandwich with the cooked sausage filling.
Add the remaining half of the turnip tops on top of the meat filling.
Add a few chilli flakes if you like a little extra heat.
Finish the sausage sandwich with the slices of provolone cheese, and cover with the other half of the bread.
Grill in the oven for a few minutes so the cheese melts and the bread becomes crunchy.
Cut in half and enjoy.