Provolone and Broccoli Rabe Panini

Ingredients for Provolone and Broccoli Rabe Panini

• 230g broccoli rabe, tough ends discarded

• 2 flat anchovies, rinsed, patted dry, and chopped

• 1 garlic clove, minced

• 45ml extra-virgin olive oil

• 1 (8- to 9-inch) sliced (1/4 inch thick) fine-quality round Italian loaf

• 150g sliced provolone

How to make Provolone and Broccoli Rabe Panini

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.

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.

Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over moderate heat.)

Brush 4 centre 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.

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.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.