Broccoli Rabe and Peppers Panini with Cheese and Hot Honey
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 270
- Total Fat
- 14
- Saturated Fat
- 6
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 14
- Cholesterol
- 26
- Sodium
- 514
- Total: 20 min
- Active: 20 min
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- Preheat a panini press to 400 degrees F.
- 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.
- 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.
- 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.