friends at Serious Eats
sandwich is based on a muffuletta, but it wasn’t as simple as removing the meat
and cheese and shoving in vegetables in its place. Juicy, garlicky broccoli
rabe braised in a dry white wine provide moisture and texture; roasted peppers
add a bit of fruity tartness and smoky depth; marinated artichoke hearts are
herbal and funky; and sun-dried tomatoes have that dried fruit thing going.
Stick’em together, and–hey!–you got something that works just as well as the
original and for all the same reasons, while simultaneously being brand new.
can use store-bought olive salad for this recipe if you prefer. Use about 4
tablespoons for each two serving sandwich. You can also make this on four
smaller loaves or 1 larger loaf.
YIELD: makes 2 large sandwiches, serving
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
For the Olive Salad:
1/2 cup mixed pitted Italian olives (about 3/4
pound), finely chopped
1/2 cup giardiniera, finely chopped
2 jarred peperoncini, stems removed, finely chopped
1 tablespoons capers, drained and roughly
1 medium garlic clove grated on microplane
grater (about 1 teaspoon)
1/4 cup extra-virgin olive oil
For the Broccoli Rabe:
2 tablespoons extra-virgin olive oil
6 cloves garlic, finely sliced
1 bunch broccoli rabe, thickest stems discarded,
roughly chopped (about 1 1/2 pounds)
1 cup dry white wine
kosher salt and freshly ground black pepper
2 round seeded Italian-style loaves, about
1/3 pound roasted red peppers
1/3 pound marinated artichoke hearts, cut into
1/4-inch thick slices
1/4 pound sun-dried tomatoes, sliced into thin
For the Olive Salad: Combine olives,
giardiniera, peperoncini, capers, garlic, and olive oil in a small bowl. Stir
to combine and set aside.
For the Broccoli Rabe: Heat olive oil in
a large straight-sided skillet or Dutch oven over medium heat until shimmering.
Add garlic and cook, stirring constantly, until softened and just barely
beginning to brown, about 2 minutes. Add broccoli rabe and white wine. Increase
heat to medium high and cook, stirring occasionally until broccoli rabe is all
wilted, about 3 minutes. Lower heat to medium-low and continue simmering,
stirring occasionally, until broccoli rabe is tender and completely olive
green, about 20 minutes total (if pan becomes dry, add a few tablespoons of
water to moisten). Season to taste with salt and pepper.
To Assemble: Slice each loaf of bread in
half and spread a few tablespoons of olive salad on each cut face. Layer broccoli
rabe, red peppers, artichokes, and sun-dried tomatoes on bottom half of each
loaf, leaving a 1/2-inch border all around the perimeter. Close sandwiches.
If desired, press sandwiches on a pre-heated
panini press until compressed, crisp, and hot throughout, about 5 minutes.
Alternatively, wrap in plastic wrap and allow to rest at room temperature for at
least 30 minutes to allow olive oil to soak into bread before serving. Cut each
sandwich into quarters and serve.