Recetas
Recetas vegetarianas
Pressed Broccoli Rabe and Mozzarella Sandwiches

Pressed Broccoli Rabe and Mozzarella Sandwiches

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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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 cucharadas de aceite de oliva
Sal kosher
2 dientes de ajo grandes, picados
Pinch of red pepper flakes
40g [40 g] green olives, pitted and finely chopped
1 1/2 tablespoons drained brined capers, finely chopped
1 cucharada de vinagre de vino 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.