Provolone and Broccoli Rabe Panini
A gourmet Italian sandwich featuring sautéed broccoli rabe with garlic and anchovies, layered with melted provolone cheese between crispy slices of Italian bread. This savory panini combines the slight bitterness of broccoli rabe with the rich, creamy texture of provolone.
Ingredients
- •½ lb broccoli rabe, tough ends discarded
- •2 piece flat anchovies, rinsed, patted dry, and chopped
- •1 clove garlic clove, minced
- •3 tablespoons extra-virgin olive oil
- •1 loaf Italian loaf
- •⅓ lb sliced provolone
Cooking Instructions
- 1.
Cook broccoli rabe in a 4-quart pot of boiling salted water , uncovered, until tender, about 3 minutes. Drain well in a colander, then chop.
3 min
- 2.
Cook anchovies and garlic in 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring, until garlic just begins to turn golden, about 1 minute. Add broccoli rabe and cook, stirring, 1 minute.
2 min
- 3.
Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over moderate heat.)
5 min
- 4.
Brush 4 center slices of bread on 1 side with remaining 1 1/2 tablespoons oil. (Reserve remainder of loaf for another use.) Put slices, oiled sides down, on a work surface, then divide half of cheese between 2 slices. Top with all of broccoli rabe mixture, remaining cheese, and remaining 2 bread slices, oiled sides up.
5 min
- 5.
Put sandwiches on press, then pull down top onto sandwiches and cook until sandwiches are browned and crisp, 4 to 8 minutes. (If using grill pan, put a heavy pan on top of sandwiches and cook, turning sandwiches over once.)
8 min