Hearty Tomato-Bean Sandwiches with Roasted Broccoli Rabe

1. Make the Bread Dough

In a large bowl, combine the unbleached all-purpose flour, teff flour, almond flour, raw cane sugar, instant yeast, and fine sea salt. Mix these dry ingredients thoroughly to ensure they are evenly distributed. After mixing, create a well in the center and pour in the warm water and melted coconut oil. Mix until the dough comes together, then turn it onto a clean countertop and knead for about 5-7 minutes until the dough is soft and stretchy.

2. First Dough Rise

Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about an hour, or until it has doubled in size.

3. Shape and Second Dough Rise

Once risen, divide the dough into six equal portions, shape them into balls, and place them on a greased baking sheet. Let them rise again for 1.5 hours until they double in size once more.

4. Bake the Buns

Preheat your oven to 350°F, brush the dough balls with a little more melted coconut oil, and bake for 25 minutes or until the buns are golden brown and sound hollow when tapped on the bottom.

5. Prepare the Broccoli Rabe

While the dough is rising, prepare the broccoli rabe. Preheat your oven to 425°F. Blanch the broccoli rabe in boiling salted water for one minute, then drain and squeeze out any excess water. Spread the broccoli rabe on a baking sheet lined with parchment paper, drizzle with extra-virgin olive oil, and season with kosher salt. Roast for about 20 minutes, turning once halfway through, until the broccoli rabe is crisp-tender and slightly charred.

6. Cook the Beans

Drain the soaked corona beans and place them in a saucepan with fresh water. Bring to a boil, then reduce the heat and simmer for about an hour, or until the beans are tender. Drain and set aside.

7. Prepare the Bean Mixture

To prepare the bean mixture, heat the extra-virgin olive oil in a large pot over medium heat. Add the finely diced yellow onion and sauté until softened. Stir in the minced garlic and ginger, followed by the Berbere Spice Blend and tomato paste. Cook for a minute to enhance the flavors. Add the pureed tomatoes, diced Yukon gold potatoes, cooked beans, and season with salt and freshly ground white pepper. Simmer for about 30 minutes, or until the potatoes are tender and the mixture has thickened.

8. Assemble the Sandwiches

To assemble the sandwiches, slice the homemade buns in half. Generously fill each bun with the tomato-bean mixture and top with roasted broccoli rabe. Garnish with a sprinkle of Persillade and a pinch of flaky sea salt. Serve immediately.