Broccoli Rabe and Peppers Panini with Cheese and Hot Honey

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 2 servings
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Ingredients

1 bunch broccoli rabe, ends trimmed a bit

Salt

3 tablespoons EVOO 

4 cloves garlic, thinly sliced or chopped

1/2 lemon

2 ciabatta rolls, split

4 slices provolone cheese, halved 

3 large Italian hot pickled cherry peppers, sliced 

2 large or 4 small roasted peppers, homemade or store-bought, patted dry and sliced lengthwise into strips 

1 cup loosely packed shaved fresh fennel

1 small red onion, very thinly sliced

1/4 cup drained semi-dried tomatoes (or reconstituted sundried tomatoes)

4 to 5 ounces red pepper pecorino, thinly sliced (or 4 slices Pepper Jack cheese)

Hot honey, homemade or store-bought 

Directions

Special equipment:
panini press
  1. Preheat a panini press to 400 degrees F.
  2. Bring 3 to 4 inches of water to a boil, salt it and add the broccoli rabe. Cook at low boil 4 minutes. Cold shock in ice water and drain; pat dry on kitchen towels.
  3. Heat a nonstick skillet over medium-high heat with EVOO, 3 turns of the pan. Swirl in garlic, 1 minute or so, then add rabes and toss to combine. Add juice of 1/2 lemon. 
  4. Build panini: Roll bottom, provolone, rabes, hot and sweet peppers, shaved fennel, red onion, semi-dried tomatoes, red pepper pecorino. Dress top of roll with hot honey and set in place. Press to crisp bread and warm sandwich.