PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage I once read about how legendary food writer M. F. K. Fisher made a guest sit on a wrapped sandwich while they chatted so it would be perfectly pressed in time for lunch. Ha! When these sandwiches are pressed, the olive and caper mixture soaks into the bread and the cheese and garlicky broccoli rabe become really good friends. The broccoli rabe can also be served as a side dish with the olive mixture spooned on top (or you can mix the lot with cooked pasta and call it dinner). If you can't find or don't like broccoli rabe, substitute regular broccoli or any dark, leafy green such as kale.
Provided by Julia Turshen
Categories Sandwich Dinner Lunch Vegetarian Leafy Green Broccoli Rabe Mozzarella Olive
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 Tbsp of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it's fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
- In a small bowl, combine the olives, capers, vinegar, the remaining 1 Tbsp olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sabar sabar
[email protected]I love that these sandwiches are healthy and delicious. They're the perfect meal for a busy weeknight.
Leah Siama
[email protected]I've never made broccoli rabe before, but these sandwiches were so easy to make and they turned out great!
Maddie Moo
[email protected]These sandwiches are a great way to get your kids to eat their vegetables.
Amlad Puthanvila
[email protected]I'm so glad I found this recipe! These sandwiches are delicious and they're so easy to make.
JOSEPH BENEDICT
[email protected]These sandwiches are perfect for a quick and easy lunch or dinner. They're also great for parties and picnics.
MARIYETU AHMADU
[email protected]I love the combination of broccoli rabe and mozzarella in these sandwiches. It's a classic combination that always works.
Lloydsharx Sharx
[email protected]These sandwiches are a great way to use up leftover broccoli rabe. They're also really easy to make and they're always delicious.
Top Yo
[email protected]I've made these sandwiches several times now and they're always a hit! They're so easy to make and they're always delicious.
Ahsan Haider
[email protected]I made these sandwiches for a party and they were a huge hit! Everyone loved them. I'll definitely be making them again.
Prashan Neupane
[email protected]These sandwiches were delicious! The broccoli rabe was perfectly cooked and the mozzarella was melted and gooey. The bread was also toasted to perfection. I'll definitely be making these again.
Rewardoo
[email protected]I'm not a huge fan of broccoli rabe, but I thought I'd give this recipe a try. I was pleasantly surprised! The sandwiches were actually really good. The broccoli rabe was cooked perfectly and the mozzarella was melted and gooey. I'll definitely be ma
Favey Samson
[email protected]These sandwiches were a bit too oily for my taste. I think I'll try grilling the bread next time instead of frying it.
CRICKETER SAKIM ALI
[email protected]I made these sandwiches for lunch today and they were a hit! The broccoli rabe was perfectly cooked and the mozzarella was melted and gooey. I'll definitely be making these again.
Basitali Laghari
[email protected]These sandwiches are so delicious and satisfying. I love the combination of flavors and textures.
Plang Gabriel
[email protected]I love this recipe! It's a great way to use up leftover broccoli rabe. The sandwiches are also really easy to make, which is a bonus.
sami munshi33
[email protected]The recipe was easy to follow and the sandwiches turned out great. The broccoli rabe was a bit tough, but I think I'll try cooking it for a shorter amount of time next time.
Hannah Vaughn
[email protected]These sandwiches were a hit at my party! Everyone loved the unique flavor combination. I'll definitely be making them again for future gatherings.
Kmsaid ahmed
[email protected]I'm not usually a fan of broccoli rabe, but this sandwich changed my mind. The bitterness of the greens was perfectly balanced by the creamy mozzarella and the toasted bread. Yum!
Bishnu Sah
[email protected]This sandwich was an absolute delight! The broccoli rabe and mozzarella combination was divine, and the bread was perfectly crispy. I'll definitely be making this again!