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Recipe details
Fusilli and Buffalo Mozzarella Pressed Sandwich with Fresh Bratwurst and Parmesan
A hot pressed ciabatta sandwich layered with cooked fresh bratwurst, fusilli, peppers, Parmesan, arugula, and fresh buffalo mozzarella. A quick dinner idea, ready in 30 minutes.
≈ 33 kcal/100 g · ≈ 3,061 kcal/serving
30 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.
fusilli56 g
buffalo mozzarella50 g
fresh bratwurst85 g
Parmesan15 g
ciabatta roll90 g
red bell pepper60 cup
arugula15 cup
olive oil15 ml
black pepper0.5 tsp
Cookware and utensils
large pot
colander
skillet
knife
cutting board
spatula
Directions
01
Boil the fusilli in salted water until tender, following the package timing.
Products
fusilli — 56 g
Action
boil
Time
10 min
Temperature
boiling
02
Drain the fusilli in a colander.
Products
fusilli — 56 g
Action
drain
Time
1 min
Temperature
hot
03
Heat the olive oil in a skillet over medium heat.
Products
olive oil — 15 ml
Action
heat
Time
2 min
Temperature
medium heat
04
Cook the fresh bratwurst and sliced bell pepper in the skillet, turning the bratwurst until it reaches 160°F (71°C) inside.
Products
fresh bratwurst — 85 g; red bell pepper — 60 cup
Action
cook
Time
12 min
Temperature
medium heat; 160°F (71°C) internal
05
Slice the cooked bratwurst on a cutting board.
Products
fresh bratwurst — 85 g
Action
slice
Time
2 min
Temperature
warm
06
Place the fusilli, Parmesan, and black pepper in the skillet and toss them with the peppers.
Products
fusilli — 56 g; Parmesan — 15 g; black pepper — 0.5 tsp; red bell pepper — 60 cup
Action
toss
Time
2 min
Temperature
medium heat
07
Layer the arugula, fusilli mixture, bratwurst, and buffalo mozzarella inside the ciabatta roll.
