Recipes

Ingredients

• 1/2 cup (125 mL) olive oil, divided
• 4 cloves garlic, thinly sliced
• 1/4 tsp (1 mL) hot pepper flakes
• 1 bunch rapini, trimmed
• 1/2 tsp (2 mL) each salt and pepper
• 1 loaf rosemary focaccia (12 inch/30 cm), split in half and lightly toasted
• 8 slices provolone cheese
• 12 slices San Daniele® Hot Mortadella
• 1/2 cup (125 mL) pickled hot pepper rings

Directions

1. Heat 1/4 cup (60 mL) oil in large nonstick skillet set over medium heat; cook garlic and hot pepper flakes for 1 to 2 minutes or until golden brown. Add rapini, tossing to coat.
2. Cover and cook for 3 to 5 minutes or until softened. Sprinkle with salt and pepper. Remove from heat.
3. Drizzle remaining oil over cut halves of focaccia. Spread rapini evenly over bottom half of focaccia; top with provolone, mortadella and hot pepper rings. Cap with remaining focaccia. Cut into 4 portions. Serve warm or at room temperature.
4. Tip: Make this a gooey sandwich – top rapini with cheese, then broil until melted before adding mortadella and hot pepper rings.