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Rapini and Nduja Sandwich

A rapini and ‘Nduja sandwich, have you ever heard those two ingredients in the same sentence? Growing up in an Italian household Rapini was a staple side dish. ‘Nduja was something I discovered later on and have always loved the flavour. It’s a spicy, sweet, savoury and addictive spreadable fermented pork spread. I wanted to put it in everything. I have always loved rapini and thought the two would go great together and since I love a good sandwich, that’s what I did.


Recipe by: Mark Calaminici | Food Loves Company

Serves 2


5 tbsp ‘nduja

2 tbsp extra virgin olive oil

2 garlic cloves, finely sliced

1 bunch rapini, ends trimmed and roughly chopped

salt, to taste

Freshly cracked pepper, to taste

1 tbsp fresh lemon juice

2 panini rolls

226 grams of Burrata with stracciatella removed or about 100g of stracciatella cheese if found separately

Honey, to taste


1. Heat nduja in a pan over low-medium heat. Once melted, add extra virgin olive oil, garlic and sauté until garlic is tender.

2. Add rapini, season with salt and freshly cracked pepper. Sauté until rapini has wilted but still has some texture to it. Just before removing add lemon juice, mix and then remove to a bowl and set aside.

3. Toast panini buns in the pan you used to sauté everything. Soak up all that flavour.

4. Place the bottom half bun on a flat work surface. Add rapini, stracciatella cheese and finish with a light drizzle of honey.

Until next time, ciao!


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