Grilled Sandwich with Whipped Stoccafisso

Recipe Overview

This grilled sandwich turns whipped stoccafisso into a clean, elegant antipasto: crisp sliced sandwich bread, silky cod filling, peppery arugula, pitted black olives, lemon zest and a small red bell pepper garnish for color and balance.

Ingredients

• Whipped Stoccafisso — 57 g, desalted dried cod, poached and whipped FISH-COD-STO-003
• Sandwich Bread — 60 g, sliced pan loaf sandwich_bread · formal Master Registry code pending
• Extra-Virgin Olive Oil — 15 g OIL-0001
• Wild Baby Arugula — 57 g PRODUCE-ARUGULA-001
• Pitted Black Olives — 20 g, sliced canned_black_olives · formal Master Registry code pending
• Red Bell Pepper — 10 g, for garnish VEG-BELL-RED
• Cream — 15 g, optional for extra silkiness TC-DAIRY-CREAM
• Lemon Zest — 0.5 g, zest only; deduct through operation-specific zest yield FRUIT-CITRUS-LEMON-FRESH
• Black Pepper — to taste, to taste SPICE-PEPPERCORN-BLACK

Preparation

1. Desalt and cook the cod: Soak dried stoccafisso under cold water for 3 days, changing the water twice daily and keeping it refrigerated. Gently poach until flaky. Cool and flake.
2. Whip the filling: Blend the cod with extra-virgin olive oil and cream if using until silky. Adjust with a splash of poaching liquid for a spreadable consistency. Season with lemon zest and black pepper.
3. Assemble: Spread whipped stoccafisso onto one bread slice. Top with wild baby arugula and sliced olives, then close with the second slice.
4. Grill: Brush both sides with olive oil and grill in a pan or press until golden and crisp.
5. Serve: Trim the edges, cut into small triangles, stand pieces vertically, and garnish with red bell pepper and a drizzle of olive oil.