Broccoli Rabe And Provolone Panini Recipes

BROCCOLI RABE AND PEPPERS PANINI WITH CHEESE AND HOT HONEY

Broccoli Rabe and Peppers Panini with Cheese and Hot Honey image

Provided by Rachael Ray : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 14

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

Steps:

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.

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