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The Sandwich 100 · make it at home

Bari's octopus sandwich (panino col polpo)

1 hr 30 min · 4 sandwiches

Chef's home version of the octopus sandwich of Bari: octopus simmered until tender, then charred hot, in a soft roll with creamy burrata, sweet tomato, arugula and lemon.

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The real one

You need

• 1 octopus, about 1 kg (2 1/4 lb), cleaned (frozen and thawed is fine and often more tender)
• 1 bay leaf, 1 lemon, 4 tbsp extra virgin olive oil, salt, black pepper, a pinch of chili flakes
• 4 soft rolls (rosetta or ciabatta-style), split
• 2 burrata (about 250 g / 9 oz total), at room temperature
• 8 sun-dried tomatoes in oil, or 2 ripe tomatoes, sliced
• 2 handfuls arugula
• 1 small garlic clove, grated, and 1 tbsp chopped parsley

How to make it

1. Simmer the octopus (50 to 70 min): Bring a large pot of unsalted water to a boil with the bay leaf. Holding the head, dip the tentacles in 3 times so they curl, then lower it in. Simmer gently, covered, until a knife slides into the thickest part of a tentacle like soft butter, 50 to 70 minutes. Turn off the heat and let it cool 20 minutes in the water.
2. Dress it (5 min): Cut off the tentacles (keep the head for a salad). Toss them with 2 tbsp oil, the garlic, the parsley, a little lemon zest, salt, pepper and chili.
3. Char it (5 min): Heat a grill pan or cast-iron skillet until very hot and sear the tentacles 2 minutes a side, until blistered and crisp at the tips. Cut into 3 to 4 cm (1 1/2 in) pieces and squeeze over half the lemon.
4. Warm the rolls (2 min): Toast the cut sides of the rolls in the same pan.
5. Build (3 min): Tear the burrata over the bottom halves, add the tomatoes and the hot octopus, then the arugula. Drizzle with the rest of the oil and a squeeze of lemon, close and eat while the octopus is warm against the cold cheese.

Tips

• Don't salt the cooking water; it can toughen the octopus.
• Cook the octopus a day ahead and keep it in the fridge in its oil; char it just before serving.

Chef Amazing's own home version, in our words; not any shop's recipe.