Provolone and Broccoli Rabe Panini

Name: Provolone and Broccoli Rabe Panini
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Mediterranean, Italian, European
Ingredients: 2 flat anchovies, rinsed, patted dry, and chopped; 227 grams broccoli rabe, tough ends discarded; 1 loaf (8- to 9-inch) sliced (1/4 inch thick) fine-quality round Italian; 1 garlic clove, minced; 3 Tbsps extra-virgin olive oil; 151 grams sliced provolone

Provolone and Broccoli Rabe Panini is This recipe is typical of Mediterranean cuisine.

Instructions

Cook broccoli rabe in a 4-quart pot of boiling salted water, uncovered, until tender, about 3 minutes.

Ingredients you will need

Broccoli Rabe

Water

Equipment you will use

Pot

Drain well in a colander, then chop.

Equipment you will use

Colander

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.

Ingredients you will need

Anchovies

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Add broccoli rabe and cook, stirring, 1 minute.

Ingredients you will need

Broccoli Rabe

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

Equipment you will use

Panini Press

Grill Pan

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.

Ingredients you will need

Broccoli Rabe

Cheese

Bread

Cooking Oil

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.)

Equipment you will use

Grill Pan

Frying Pan

Equipment

Ingredients

Servings:

flat anchovies, rinsed, patted dry, and chopped 227grams

broccoli rabe, tough ends discarded 1loaf

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

garlic clove, minced 3Tbsps

extra-virgin olive oil 151grams

sliced provolone

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Rodano Vigna Viacosta Chianti Classico with a 4.4 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.