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Broccoli Rabe and Antipasti Panini With Olive Salad Recipe
Ingredients (20)
- 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 chopped
- 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
- To Assemble:
- 2 round seeded Italian-style loaves, about 8-inches across
- 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 strips
Directions
Learn how to make this recipe at Serious Eats