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Sausage Florentine Sandwiches


  • 4 ciabatta rolls, horizontally cut in half
  • 4 Tbsp. whole grain mustard
  • 8 oz. shredded Fontina cheese, divided
  • 3 Tbsp. extra-virgin olive oil
  • 12 oz. sliced white mushrooms
  • 2 cups thinly sliced cured sausage
  • 2 Tbsp. chopped shallots
  • 3 cloves garlic, minced
  • 1 bag (5 oz.) baby spinach


  • 1. Preheat standard oven to 400°F.
  • 2. Hollow out top half of ciabatta rolls. Spread mustard on bottom halves. Sprinkle with 4 oz. of the cheese; set aside.
  • 3. Cook mushrooms in oil in large skillet on medium heat 4 minutes. Add sausage, shallots and garlic. Cook 2 minutes. Stir in spinach. Cook 1 minute.
  • 4. Spoon mixture onto bottom of rolls. Sprinkle with remaining 4 oz. of the cheese. Cover with top of rolls. Wrap sandwiches in foil. Place on half sheet pan. Bake 10 to 12 minutes or until heated through and cheese is melted.
  • Nutritional information per serving: Calories 710; Total Fat 42g; Saturated Fat 17g;
  • Trans. Fat 0g; Cholesterol 94mg; Sodium 1675mg; Total Carbohydrate 54g; Dietary Fiber 4g;
  • Total Sugars 9g; Protein 31g