Flatbread sandwich with sausage, broccoli rabe, and lemon-chili ricotta
Bread
The sandwich represents my grilling style. I enjoy grilling vegetables and bread as much as meat, and whenever possible, I use the grill to prepare an entire meal. For the flatbread, I adapted a recipe from Food & Wine for piadina, a rustic flatbread from the Emilia-Romagna region of Italy that’s similar to pizza dough but leavened with baking soda rather than yeast . It’s quick and easy to assemble and takes beautifully to the grill. For the filling, I decided to grill pork sausage, broccoli rabe, and red bell pepper – and then generously smear the flatbread with ricotta that’s heady with Aleppo pepper and lemon juice and zest. You can stuff the piadina and fold it like a sandwich or serve them open-faced. Either way, the combination of flavors and textures is downright addictive. While made-from-scratch piadina is hard to beat, feel free to substitute your favorite store-bought flatbread if you want to streamline preparation.
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