Ficelle Sandwich With Baby Broccoli Recipes

Steps:

• Heat oil in a large skillet over medium-high heat until hot, but not smoking. Add baby broccoli; season with salt and pepper. Cook, stirring occasionally, until baby broccoli has turned bright green and is tender, about 9 minutes. Serve immediately.

Steps:

• Melt 1 tablespoon butter in a skillet over medium heat. Add broccoli and onion and cook until softened, about 5 minutes. Remove from heat and let cool.
• Distribute sauteed vegetables evenly on 2 slices of bread. Place 2 slices Cheddar cheese over the vegetables, season with garlic powder, and top with remaining 2 slices of bread.
• Melt 1 tablespoon butter in a nonstick skillet over medium-high heat, tilting the skillet to distribute the butter evenly as it melts. Place the sandwiches into the skillet and cook until the bottom piece of bread is golden brown, about 5 minutes.
• Melt remaining butter in the skillet. Carefully flip each sandwich, evenly coating the bread with melted butter. Cook until each sandwich is golden brown, 2 to 5 minutes more.

Steps:

• Make the relish: In a small saucepan, warm the olive oil over medium heat. Add the rosemary and chile and cook, stirring occasionally, until sizzling, about 1 minute. Add the onion and ½ teaspoon salt. Reduce the heat to low and cook the onion, stirring occasionally, until tender, about 5 minutes. Transfer the onion mixture to a medium bowl and discard the chile and rosemary. Meanwhile, in a small bowl, soak the currants in hot water for 10 minutes. Drain and set aside. Add the balsamic vinegar to the saucepan and reduce it by two thirds over medium-low heat. Add the reduced vinegar, currants, pine nuts and parsley to the onions. Season with salt, cover and set aside. Make the sandwich: Bring a large saucepan filled with water to a boil. Prepare an ice-water bath. Blanch the broccoli for 30 seconds, then transfer to the ice-water bath to cool. Drain the broccoli. In a large skillet, warm the olive oil over medium heat. Add the garlic and chile and cook, stirring occasionally, until fragrant, about 1 minute. Add the broccoli and season with 1 teaspoon salt and a pinch of pepper. Cook until crisp-tender, about 2 minutes. Transfer the broccoli to a cutting board to cool. Chop the broccoli into bite-size pieces. In a medium bowl, combine the broccoli with ¼ cup of the relish. (Reserve any remaining relish for another use.) Slice the baguettes lengthwise, being careful not to cut all the way through the bread. Spread the burrata on one half of the baguettes, dividing it equally among the servings. Arrange the broccoli mixture over the cheese and close the sandwiches. Serve immediately.