Broccoli Rabe and Antipasti Panini With Olive Salad Recipe

Serves: 4 Save

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

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish