Loaded Italian Broccoli Brick-Pressed Sandwiches Recipe | Food Network UK

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 4 cloves garlic, thinly sliced
• 1 bunch (about 1-1/4 pounds) Tenderstem broccoli, chopped into 1/2 inch pieces
• Salt and freshly ground black pepper
• 1/2 cup sliced pickled hot cherry peppers, roughly chopped, plus 3 tablespoons of their pickling liquid
• 1/3 pound thinly sliced provolone
• 1/4 pound thinly sliced prosciutto
• 1/4 pound thinly sliced salami
• 1/4 pound thinly sliced mortadella