Italian Sausage Sandwiches

Set the oven to broil and position rack in the middle of the oven. Add cucumber, sliced garlic, white vinegar, dill, turbinado sugar, and a pinch of salt to a large bowl, and toss the dilly cucumber salad to combine. TIP: Continue to toss the cucumbers occasionally to ensure they are evenly coated.

Add shallot, 2 tsp olive oil, and a pinch of salt to a baking sheet, and toss. Broil until softened and well-browned in places, 7 to 10 minutes. Let broiled shallots cool for 5 minutes, transfer to a cutting board, and roughly chop into bite-size pieces. In a medium bowl, combine chopped shallot, as much chile as you’d like, balsamic glaze, and agave. Toss the shallot relish and sprinkle with salt. TIP: All broilers are different. Watch carefully to ensure the shallot doesn’t burn.

Add minced garlic, Vegenaise, and a pinch of salt to a small bowl. Stir the garlic aioli.

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sausages and cook until browned on both sides, 4 to 6 minutes. Slice ciabatta rolls in half, drizzle cut sides with 1 tsp olive oil, and sprinkle with salt. Broil in the oven, directly on the rack, until golden brown, 2 to 3 minutes.

Spread garlic aioli on half of each toasted ciabatta roll. Top with sausage, shallot relish, and baby arugula. Serve the Italian sausage sandwiches with dilly cucumber salad. Enjoy!