Featuring both sweet and salty ingredients, including cornichons, capers, and golden raisins, these loaded buns are anything but boring. The recipe would also work for an easy grab-and-go lunch option.
Ingredients
1 medium head cauliflower (about 1 1/2 pounds), cored and sliced 1/2-inch-thick
3 tbsp. olive oil
3 tbsp. sherry vinegar
1/4 c. golden raisins, chopped
8 cornichons, chopped (about 1/4 cup)
2 tbsp. capers, roughly chopped
1 1/2 tsp. fennel seeds, toasted and crushed
1 c. flat-leaf parsley, chopped
8 mini ciabatta or other sandwich hoagie rolls
10 oz. thinly sliced salami
4 c. baby arugula
Directions
Fill Vitaclay with 2 cups of water. Add a steam basket or a ceramic bowl on top of water. Add cauliflower on the basket or the bowl; cover and set to steam for 20 minutes or until tender. Drain and transfer to a cutting board; roughly chop.
Combine oil, vinegar, raisins, cornichons, capers, fennel seeds, parsley, and chopped cauliflower in a bowl. Let stand, tossing occasionally, 30 minutes.
Split rolls and scoop out insides of both tops and bottoms, leaving a 1/2-inch-thick shell. Top bottoms of rolls with 1/2 cup cauliflower relish. Top with salami and arugula, dividing evenly. Wrap sandwiches in parchment or plastic wrap and place in a single layer on a rimmed baking sheet. Place a second baking sheet or plate on top and top with something heavy to weigh it down. Refrigerate for 4 hours or up to overnight. Serve with remaining cauliflower relish alongside.
