BROCCOLI, LEMON, ANCHOVY & STRACCHINO IN CIABATTA

SERVES 4

At their best, sandwiches are all about simple ingredients. Here, melting cheese meets broccoli sharpened and deepened with lemon, chilli and anchovy. If you can’t find stracchino, a creamy rindless cheese, spread the ciabatta generously with mascarpone instead.

INGREDIENTS

300g broccoli florets (about ½ small broccoli) 2 Tbsp extra virgin olive oil, plus extra for drizzling Finely grated zest and juice 1 small lemon, or to taste 4 anchovy fillets, finely chopped

1 clove garlic, finely chopped

½ tsp dried chilli flakes

4 ciabatta rolls, halved

200g stracchino (see note)

Lemon wedges, to serve (optional)

1 Blanch broccoli in boiling water until bright green and just tender (1-2 minutes). Drain, refresh with cold water, drain again and pat dry with paper towels. Transfer to a bowl, add oil, lemon zest and juice, anchovies, garlic and chilli. Season to taste and toss to combine.

2 Preheat a sandwich press. Drizzle cut sides of rolls with olive oil, then pile broccoli mixture onto bases. Top with stracchino, season to taste, sandwich with tops and toast in sandwich press until golden and cheese has melted (3-4 minutes). Serve with lemon wedges if desired.

NOTE Stracchino is a soft, fresh Italian cheese made from cow’s milk or buffalo milk; it’s available from specialist producers and some delicatessens.