OPEN-FACE CAPICOLLO & BROCCOLI RABE
Fra' Mani Spicy Capicollo, thinly sliced
1 bunch broccoli rabe, ends trimmed
Extra virgin olive oil
4 whole anchovy filets, finely chopped
2 cloves of garlic, minced
1 medium loaf focaccia
Crushed Calabrian chiles
Add the broccoli rabe, olive oil, anchovies, garlic, and salt to a small sauté pan. Braise until tender, 4-5 minutes.
Meanwhile, slice focaccia through the middle to create two sides. Toast the bread on the cut side to your liking. Brush with extra virgin olive oil and rub with garlic.
Arrange the broccoli rabe, anchovies, and garlic over the cut side of the bread and top each with half of the Spicy Capicollo and Calabrian chiles. Serve immediately.