Provolone And Broccoli Rabe Panini Recipes

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

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

Categories main-dish

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.

PROSCIUTTO AND PROVOLONE PANINI SANDWICHES

Prosciutto and Provolone Panini Sandwiches image

The perfect flavor combo--prosciutto, Provolone, pesto, and roasted bell peppers--on rustic bread and toasted in a panini press makes a great lunch or a quick, light dinner.

Provided by Carapelli® Olive Oil

Categories Trusted Brands: Recipes and Tips Carapelli® Olive Oil

Time 19m

Yield 4

Number Of Ingredients 6

Ingredients

½ cup CARAPELLI® Extra Virgin Olive Oil
8 slices rustic Italian or sourdough bread
¼ cup prepared basil pesto
16 thin slices Provolone cheese
12 thin slices prosciutto
4 whole, well-drained bottled roasted red peppers, cut into strips

Steps:

Heat a panini grill or waffle iron. Brush oil over bread slices. Turn 4 slices over; spread pesto evenly over bread. Top with half of the cheese, tearing to fit if necessary, all of the prosciutto and pepper strips and remaining cheese. Close sandwiches with remaining bread oiled sides up.
Cook (in batches) in panini maker* or waffle iron 3 to 4 minutes or until golden brown and cheese is melted.

Nutrition Facts : Calories 798.5 calories, Carbohydrate 27.4 g, Cholesterol 75.8 mg, Fat 63.9 g, Fiber 2.1 g, Protein 31 g, SaturatedFat 21.9 g, Sodium 1753.6 mg, Sugar 3.3 g

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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.
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