ROMAN MELT

Roman Melt image

Provided by julie merriman @julesnyc

Number Of Ingredients 16

1 - head garlic
2 tablespoon(s) olive oil
5 - hot italian sausage links, butterflied
1 large onion, thickly sliced
2 large red bell pepper, thickly sliced
1 - head fennel, sliced
1/2 cup(s) balsamic vinegar
1 tablespoon(s) brown sugar
1 tablespoon(s) red chili flakes
4 tablespoon(s) sweet cream butter, at room temp
1/2 cup(s) parmesan cheese, grated
1 - foccacia bread loaf
1 cup(s) basil pesto
8 slice(s) smoked mozzarella
1 cup(s) deli sliced pepperoncini
1 cup(s) manzanella olives, sliced

Steps:

For the roasted garlic - Preheat grill to medium high. Slice the top off of the garlic. Place on a piece of foil, drizzle 1 tablespoon oil and season with salt and pepper. Wrap the garlic head and place on grill. Cook, turning occasionally until caramelized - about 25 minutes. Remove from grill and set aside.
For the filling - Place the sausage on grill and cook, flipping as necessary until no longer pink - about 15 minutes. Remove from grill. Drizzle remaining 1 tablespoon of the olive oil over the onion, pepper and fennel slices. Season with salt and pepper. Cook on grill until softened and charred slightly - about 5 minutes. Remove from grill. In large skillet or sauté pan add the sausage pieces, onion and peppers. Season with salt and pepper. Add the vinegar, sugar and chili flakes and simmer 10 more minutes
For the garlic spread - In bowl, add the butter and parmesan. Unwrap the garlic and squeeze the cloves into the bowl. With a fork, mash the cloves and stir mixture together to form a paste.
To assemble - slice the foccacia loaf in half. on top half, spread teh garlic spread. place on grill and cook until grill marks appear. On bottom half, spread the pesto. top with the sausage mixture, cheese slices and peperoncini and olives. place top on. place whole sandwich on grill on indirect heat and cook until the cheese melts - about 5 minutes. remove and slice into wedges.