Pressed Broccoli Rabe and Mozzarella Sandwiches

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

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 כפות שמן זית
מלח כשר
2 large garlic cloves, minced
Pinch of red pepper flakes
40g [40 g] green olives, pitted and finely chopped
1 1/2 tablespoons drained brined capers, finely chopped
1 כף חומץ יין אדום
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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.