Octopus, Potato and Artichoke Sandwich

Method

1. Rinse the baby octopus and let them drain.
2. Slice fresh garlic into thin rounds.
3. In a large pan, heat olive oil and add the sliced garlic. Sauté without browning.
4. Add the baby octopus and increase the heat. Let them sear without stirring too much, allowing them to stick slightly to the pan.
5. Add the dried tomatoes (Pachino style) and stir.
6. Peel and slice the potatoes into rounds. Add to the pan.
7. Halve the artichokes (if using small artichokes) and add to the pan.
8. Season with salt and dried chili pepper (if using).
9. Add a little water to prevent sticking, cover, and cook for 10-15 minutes until potatoes are tender and octopus is cooked.
10. Meanwhile, slice the semi-aged cheese (sheep or cow milk) and toast the bread (preferably a crusty loaf) on a griddle or in a pan until golden and the cheese is melting.
11. When the octopus mixture is ready, chop some fresh parsley and stir in.
12. Assemble the sandwich: place the cheese-side down on the bottom half of the bread, then pile the octopus and vegetable mixture on top. Close with the top half.
13. Alternatively, serve the octopus mixture on a plate alongside the cheese toast for a more refined presentation.