Broccoli Rabe and Provolone Panini Recipe

Name: Broccoli Rabe and Provolone Panini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ 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; ⅓ cup sun-dried tomato, coarsely chopped; ¼ cup pine nuts, toasted; 2 tablespoons parmesan cheese, grated; 8 slices country bread; 8 ounces provolone cheese, sliced

Servings: persons

½ 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
⅓ cup sun-dried tomato, coarsely chopped
¼ cup pine nuts, toasted
2 tablespoons parmesan cheese, grated
8 slices country bread
8 ounces provolone cheese, sliced

1
Preheat a panini press.
2
In a large skillet, heat 1 tablespoon olive oil over medium-high heat.
3
Add the garlic and cook until softened, about 2 minutes.
4
Transfer the garlic to a food processor or mini chopper.
5
Add 2 tablespoons water to the skillet, then add the broccoli rabe in batches, allowing each batch to wilt slightly before adding the next.
6
Cook, stirring frequently, until crisp tender, about 3 minutes; season with salt and crushed red pepper.
7
Add the sun dried tomatoes and 4 tablespoons olive oil to the garlic and process to form a paste.
8
Add the pine nuts and parmesan cheese and pulse until the pine nuts are finely chopped.
9
Brush each slice of bread on one side with the remaining 3 tablespoons olive oil and place oiled side down on a work surface.
10
Top the bread with the sun dried tomato pesto.
11
Divide the broccoli rabe among the 4 slices of bread and top with the provolone.
12
Set the remaining bread slices in place, oiled side up.
13
Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.

676

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup extra virgin olive oil, 1 garlic clove, smashed and peeled, 1 bunch broccoli rabe, trimmed and cut into thirds, salt, and more.

Yes, Broccoli Rabe and Provolone Panini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Rabe and Provolone Panini

How did you like this recipe?

Frequently Asked Questions