Broccoli Rabe and Antipasti Panini with 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
- 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 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
- Produce
- 3 pound marinated artichoke hearts, cut into 1/4-inch thick slices (1)
- Broccoli rabe (1 bunch)
- Garlic (6 cloves)
- Peperoncini, jarred (2)
- Tomatoes, sun-dried (1/4 pound)
- Condiments
- 2 cup mixed pitted italian olives (about 3/4 pound), mixed pitted (1)
- Capers (1 tablespoons)
- Cooking & Baking
- Garlic clove grated on microplane grater (about 1 teaspoon), medium (1)
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (3/8 cup)
- Red peppers, roasted (1/3 pound)
- Bread & Baked Goods
- Round seeded italian-style loaves (2)
- Beer, Wine & Liquor
- White wine, dry (1 cup)
- Other
- 1/2 cup giardiniera, finely chopped
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 3, 2012 (1 year ago).
23 people saved this recipe.
