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Recipe details
Andouille and Grana Padano rotini patty sandwich with zucchini
A toasted ciabatta sandwich filled with a crisp egg-bound Rotini patty, grilled zucchini, sliced Andouille, and aged grated Grana Padano and Parmesan. A dinner idea with ingredients and cooking steps in one place.
≈ 167 kcal/100 g · ≈ 307 kcal/serving
35 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry egg-durum Rotini pasta70 g
cooked-and-smoked Andouille link, chilled43 g
aged Grana Padano, grated25 g
Parmesan, grated25 g
ciabatta roll90 g
zucchini, thinly sliced90 g
olive oil15 ml
large egg1 pcs
Dijon mustard5 g
black pepper0.5 g
Cookware and utensils
Small pot
Colander
Skillet
Spatula
Mixing bowl
Knife
Cutting board
Directions
01
Boil the Rotini in salted water until tender, about 9 minutes.
Products
dry egg-durum Rotini pasta — 70 g
Action
Boil
Time
9 min
Temperature
Boiling water
02
Drain the Rotini in a colander.
Products
dry egg-durum Rotini pasta — 70 g
Action
Drain
Time
1 min
Temperature
Warm
03
Whisk the egg, Dijon mustard, black pepper, Grana Padano, and Parmesan in a bowl.
Products
large egg — 1 pcs; Dijon mustard — 5 g; black pepper — 0.5 g; aged Grana Padano, grated — 25 g; Parmesan, grated — 25 g
Action
Whisk
Time
2 min
Temperature
Room temperature
04
Fold the warm Rotini into the egg mixture.
Products
dry egg-durum Rotini pasta — 70 g; large egg — 1 pcs
Action
Fold
Time
1 min
Temperature
Warm
05
Heat half the olive oil in a skillet over medium heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
Medium heat
06
Cook the zucchini until lightly browned, about 4 minutes.
Products
zucchini, thinly sliced — 90 g
Action
Sauté
Time
4 min
Temperature
Medium heat
07
Remove the zucchini from the skillet.
Products
zucchini, thinly sliced — 90 g
Action
Remove
Time
1 min
Temperature
Warm
08
Add the remaining olive oil to the skillet.
Products
olive oil — 15 ml
Action
Add
Time
1 min
Temperature
Medium heat
09
Press the Rotini mixture into one thick patty in the skillet.
Products
dry egg-durum Rotini pasta — 70 g
Action
Press
Time
2 min
Temperature
Medium heat
10
Cook the patty until the bottom is crisp and the center reaches 160°F (71°C), about 5 minutes.
Products
dry egg-durum Rotini pasta — 70 g; large egg — 1 pcs
Action
Cook
Time
5 min
Temperature
160°F (71°C) internal; medium heat
11
Toast the cut sides of the ciabatta in the skillet.
Products
ciabatta roll — 90 g
Action
Toast
Time
3 min
Temperature
Medium heat
12
Place the Rotini patty, zucchini, and Andouille inside the toasted ciabatta.
Products
dry egg-durum Rotini pasta — 70 g; zucchini, thinly sliced — 90 g; cooked-and-smoked Andouille link, chilled — 43 g; ciabatta roll — 90 g
Action
Assemble
Time
2 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
