Broccoli Rabe And Provolone Grinders Recipes

BROCCOLI RABE AND PROVOLONE GRINDERS

Broccoli Rabe and Provolone Grinders image

Lots of oozy cheese and garlic make these vegetarian heros hearty enough to satisfy the most ardent carnivore.

Provided by Bon Appétit Test Kitchen

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

6 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 15-ounce can cannellini (white kidney) beans with liquid
Kosher salt, freshly ground pepper
4 bunches broccoli rabe (rapini, 4-5 pounds), ends trimmed
Kosher salt
1/2 cup olive oil, divided, plus more
1 head of garlic, cloves peeled and thinly sliced
1 1/2 teaspoons crushed red pepper flakes
3 tablespoons (or more) fresh lemon juice
Freshly ground black pepper
8 6"-8"-long French rolls, split lengthwise
8 ounces thinly sliced provolone piccante or other aged provolone cheese
1 Fresno chile or red jalapeño, seeded, very thinly sliced

Steps:

Heat 3 tablespoons oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 tablespoons oil. Process until smooth. Season with salt and pepper.
Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2-3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4-5 minutes. Add remaining 1/4 cup oil and 3 tablespoons lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.
Arrange racks in top and bottom thirds of oven; preheat to 400°F. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7-10 minutes. Top, slice, and serve.

PROVOLONE AND BROCCOLI RABE PANINI

Provolone and Broccoli Rabe Panini image

Combine smoky Provolone and bitter broccoli rabe in this panini sandwich.

Categories Sandwich Cheese Quick & Easy Dinner Lunch Broccoli Rabe Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 sandwiches

Number Of Ingredients 6

Ingredients

1/2 lb broccoli rabe, tough ends discarded
2 flat anchovies, rinsed, patted dry, and chopped
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1 (8- to 9-inch) sliced (1/4 inch thick) fine-quality round Italian loaf
1/3 lb sliced provolone

Steps:

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 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.
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.)

BROCCOLI RABE AND PROVOLONE PANINI

Broccoli Rabe and Provolone Panini image

Make and share this Broccoli Rabe and Provolone Panini recipe from Food.com.

Provided by DoubleAs Mom

Categories Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup extra virgin olive oil
1 garlic clove, smashed and peeled
1 bunch broccoli rabe, trimmed and cut into thirds
salt
crushed red pepper flakes
1/3 cup sun-dried tomato, coarsely chopped
1/4 cup pine nuts, toasted
2 tablespoons parmesan cheese, grated
8 slices country bread
8 ounces provolone cheese, sliced

Steps:

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.
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.

Nutrition Facts : Calories 868.7, Fat 52.5, SaturatedFat 15.1, Cholesterol 41.3, Sodium 1409.5, Carbohydrate 71.6, Fiber 4.7, Sugar 2.6, Protein 28.6

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Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.
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