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Broccoli Rabe and Provolone Cheese Sandwiches
Broccoli Rabe and Provolone Cheese Sandwiches
(Panini al Cime di Rape e Al Formaggio Provolone)
 
 
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
One (8 to 9-inch) sliced (1/4-inch thick) fine-quality round Italian loaf
1/3 lb sliced provolone cheese

Directions:

Cook broccoli rabe in a 4-quart pot of boiling salted water , uncovered, until tender, about 3-4 minutes.

Drain well in a colander, then chop.

Cook anchovies and garlic in 1 and 1/2 tablespoons olive 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 well-seasoned ridged grill pan over moderate heat.

Brush 4 center slices of bread on 1 side with remaining 1 and 1/2 tablespoons olive 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.) Makes 2 sandwiches.

That's it!
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