Italian pressed sandwich with rapini and deli meats
Votes: 1
Time: 4 hours 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 537, total fat 31 G., saturated fats 11 G., proteins 29 G., carbohydrates 37 G., fiber 6 G., cholesterol 62 mg, sodium 1658 mg, sugar 5 G.
Calories 537, total fat 31 G., saturated fats 11 G., proteins 29 G., carbohydrates 37 G., fiber 6 G., cholesterol 62 mg, sodium 1658 mg, sugar 5 G.
This huge sandwich is enough for several people. Braised rabe makes it super-moist, and the combination of Italian delicacies—prosciutto, salami, mortadella, and provolone cheese—is incredibly delicious, with a piquant twist from the tart, spicy pickled cherry peppers. Let the sandwich rest under a press for a few hours, slice, and serve as an appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup extra-virgin olive oil + extra for drizzling
- 4 cloves garlic, thinly sliced
- 1 bunch (about 600 g) rapini, cut into 1 cm pieces.
- 1/2 cup finely sliced pickled hot cherry peppers, coarsely chopped + 3 tbsp brine from jar
- 1 large loaf of semolina sesame bread (approximately 35 x 10 cm, weighing approximately 280 g)
- 150 g thin slices of provolone
- 110 g thin slices of prosciutto
- 110 g thin slices of salami
- 110 g thin slices of mortadella
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Cooking the dish according to the recipe:
- Pour 1/4 cup olive oil into a large skillet, add thinly sliced garlic, and place over medium heat. When the garlic begins to turn light golden, add the rapini, 3/4 teaspoon salt, and a few grinds of freshly ground black pepper. Stir to coat evenly. Cover the skillet and reduce the heat to low. Simmer until the rapini stems are tender, 6-8 minutes. Remove the lid and increase the heat to medium. Add the cherry pepper brine and cook until the liquid has evaporated, another 3-4 minutes. Transfer to a bowl and let cool completely.
- Cut the bread in half horizontally and place the two halves cut-side up. Scoop out some of the crumb from both halves (set aside for another use), leaving a 1/2-inch-thick crust. Drizzle both halves with a little olive oil. Arrange half of the rapini on the bottom half. Layer the cherry peppers, provolone, prosciutto, salami, mortadella, and remaining rapini on top.
- Wrap tightly in parchment, waxed paper, or plastic wrap and tie with twine if necessary. Place a brick or cast-iron skillet on top and refrigerate for at least 3 hours under pressure. Bring the sandwich to room temperature about 45 minutes before serving.
Note
A 2 kg brick works best as a press. Wrap it in foil if desired.
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