Garlicky rapini with a hint of chili flakes, a little pesto with Sopressatta, Provolone and roasted peppers sandwiched in Villaggio® Original Thick Sliced Italian Style White Bread.
|1/2||bunch Rapini, stems trimmed|
|2 tbsp||(30 mL) Olive oil|
|1 tsp||(5 mL) Chili flakes|
|1 tsp||(5 mL) Salt|
|1 tbsp||(15 mL) Ready prepared pesto|
|3 tbsp||(45 mL) Mayonnaise|
|8||slices Villaggio® Original Thick Sliced Italian Style White Bread, lightly toasted|
|8||slices Provolone cheese|
|¾ cup||(175 mL) Roasted red peppers, cut into strips|
BRING a large pot of salted water to a boil. Add trimmed rapini to the pot and blanch for 2-3 minutes or until tender and bright green. Place in a bowl of ice water to cool quickly. Drain well.
HEAT olive oil in a large skillet over medium-high. Add garlic and chili flakes and cook for one minute or until garlic is just beginning to brown. Toss in rapini and cook for 2-3 minutes. Season with salt to taste.
MIX pesto and mayonnaise in a small bowl. Spread the mixture over 4 of the slices of toasted bread. Top with 2 slices Provolone cheese, roasted red peppers, 3 slices Sopressatta and cooked rapini. Top with the remaining bread and serve.
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