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Pressed Broccoli Rabe and Mozzarella Sandwiches

Pressed Broccoli Rabe and Mozzarella Sandwiches

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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This pressed broccoli rabe and mozzarella sandwich is a sophisticated vegetarian lunch that improves with every minute it sits. Inspired by the classic Italian muffuletta, these rolls replace heavy meats with vibrant, garlicky greens and a sharp, salty olive and caper relish. The bitterness of the broccoli rabe is perfectly balanced by the creamy fresh mozzarella and the acidity of the red wine vinegar, creating a complex flavour profile that feels both indulgent and nourishing.

Because these sandwiches require at least an hour under a heavy weight, they are the ideal make-ahead option for picnics, hiking trips, or a packed work lunch. Pressing the rolls allows the bread to absorb the oils and juices, ensuring every bite is seasoned to perfection. For the best result, use crusty sesame seed rolls which provide a lovely textural contrast to the soft, melted cheese and tender vegetables.

Ingredients for Pressed Broccoli Rabe and Mozzarella Sandwiches

350g [340 g] broccoli rabe (an average bunch), tough stems discarded, roughly chopped
3 colheres de sopa de azeite
Sal kosher
2 dentes de alho grandes, picados
Pitada de flocos de pimenta vermelha
40g [40 g] green olives, pitted and finely chopped
1 1/2 tablespoons drained brined capers, finely chopped
1 colher de sopa de vinagre de vinho tinto
4 individual-size sandwich rolls, split (I like rolls with sesame seeds for this, but you do you)
450g [455 g] fresh mozzarella cheese, sliced

How to make Pressed Broccoli Rabe and Mozzarella Sandwiches

Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 tablespoons of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it’s fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.

In a small bowl, combine the olives, capers, vinegar, the remaining 1 tablespoon olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.