Rachael Ray Every Day

Gallery

Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.

Advertisement