SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


Broccoli Rabe-and-Provolone Panini

April 2009
Broccoli Rabe-and-Provolone Panini

by 2 people

add your rating

Add a comment

Add ingredients to your Every Day essentials (rachaelraymag.com/kitchen) and you'll impress the family with this great sandwich.

Makes: 4 servings

Prep: 20 mins

Cook: 10 mins

Ingredients
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, smashed and peeled
  • 1 bunch broccoli rabe, trimmed and cut into thirds
  • Salt
  • Crushed red pepper
  • 1/3 cup coarsely chopped sun-dried tomatoes
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons grated parmesan cheese
  • 8 slices country bread
  • 8 ounces provolone cheese, sliced
Directions
  1. Preheat a panini press. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Transfer the garlic to a food processor or mini chopper. Add 2 tablespoons water to the skillet, then add the broccoli rabe in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring frequently, until crisp-tender, about 3 minutes; season with salt and crushed red pepper.
  2. Add the sun-dried tomatoes and 4 tablespoons olive oil to the garlic and process to form a paste. Add the pine nuts and parmesan cheese and pulse until the pine nuts are finely chopped.
  3. Brush each slice of bread on one side with the remaining 3 tablespoons olive oil and place oiled side down on a work surface. Top the bread with the sun-dried tomato pesto. Divide the broccoli rabe among the 4 slices of bread and top with the provolone. Set the remaining bread slices in place, oiled side up.
  4. Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.
Tip Pair with:
  • Sablonettes Les Copines Aussi 2007 (France)