Ficelle Sandwich With Baby Broccoli Recipes

PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES

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.

FICELLE SANDWICH WITH BABY BROCCOLI

Steps:

• Make the relish: In a small saucepan, warm the olive oil over medium heat. Add the rosemary and chile and cook, stirring occasionally, until sizzling, about 1 minute. Add the onion and ½ teaspoon salt. Reduce the heat to low and cook the onion, stirring occasionally, until tender, about 5 minutes. Transfer the onion mixture to a medium bowl and discard the chile and rosemary. Meanwhile, in a small bowl, soak the currants in hot water for 10 minutes. Drain and set aside. Add the balsamic vinegar to the saucepan and reduce it by two thirds over medium-low heat. Add the reduced vinegar, currants, pine nuts and parsley to the onions. Season with salt, cover and set aside. Make the sandwich: Bring a large saucepan filled with water to a boil. Prepare an ice-water bath. Blanch the broccoli for 30 seconds, then transfer to the ice-water bath to cool. Drain the broccoli. In a large skillet, warm the olive oil over medium heat. Add the garlic and chile and cook, stirring occasionally, until fragrant, about 1 minute. Add the broccoli and season with 1 teaspoon salt and a pinch of pepper. Cook until crisp-tender, about 2 minutes. Transfer the broccoli to a cutting board to cool. Chop the broccoli into bite-size pieces. In a medium bowl, combine the broccoli with ¼ cup of the relish. (Reserve any remaining relish for another use.) Slice the baguettes lengthwise, being careful not to cut all the way through the bread. Spread the burrata on one half of the baguettes, dividing it equally among the servings. Arrange the broccoli mixture over the cheese and close the sandwiches. Serve immediately.