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
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• 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
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• 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