• 4 Italian sausage links (Hot or Mild, your preference)
• 4 Turano French Rolls

Lemon Basil Aioli:
• 1/2 cup mayonnaise
• 1 cup basil leaves
• 1 medium lemon, zested
• 2 cloves garlic
• 1/2 teaspoon (each) salt & pepper

Castelvetrano giardiniera relish:
• 1/2 cup pitted castelvetrano olives
• 1/2 cup giardiniera (mild or hot), drained
• 1/4 cup capers, drained

① Make sure the sausage is thawed, spray a skillet with cooking spray or drizzle olive oil, and add the sausages to the skillet. Cook over medium-high heat until browned, turning often, about 5 minutes.
② Reduce heat to medium-low. Carefully add ½ cup water to the skillet. Cover and simmer for 12 minutes until the internal temperature is 160°F.
③ Lemon basil aioli: Add all listed ingredients to a food processor. Process until combined into a smooth mixture. Transfer to a serving dish and set aside.
④ Castelvetrano giardiniera relish: Add all listed ingredients to the same food processor used to make the aioli (no need to wash it). Pulse just 3-5 times, just until the olives & giardiniera are roughly chopped. Transfer to a serving dish and set aside.
⑤ Toast the Frech Rolls until as toasty & crisp as desired.
Add the cooked sausage (butterflied or whole) on a toasted French Roll, top with castelvetrano relish & generous drizzles of lemon basil aioli. Enjoy!