Broccoli Rabe, Pear, And Fontina Sandwich Recipe

Name: Broccoli Rabe, Pear, And Fontina Sandwich Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (12-ounce) bunches broccoli rabe, ends trimmed; Salt and pepper; 1/4 cup olive oil; 2 oil-packed anchovy fillets, chopped (See Notes); 2 garlic cloves, thinly sliced; 2 teaspoons finely grated zest and 2 tablespoons juice from 1 lemon; 3/4 teaspoon Aleppo pepper or red pepper flakes; 1 Bosc pear, stemmed, cored, and thinly sliced; 4 (6-inch) pieces Italian bread, halved lengthwise; 8 ounces Fontina cheese, shredded

Servings: persons

1
Bring 3 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and broccoli rabe and cook until crisp-tender, about 1 minute. Drain and let rest until cool enough to handle, 3 to 5 minutes. Coarsely chop broccoli rabe.
2
Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering. Add broccoli rabe, anchovies, garlic, lemon zest, and Aleppo pepper and sautee 3 minutes. Stir in lemon juice and season to taste with salt and pepper.
3
Heat panini press according to manufacturer's instructions, or heat large skillet over medium-high heat.
4
Arrange bottom portions of each bread piece on cutting board and layer as follows: 1 ounce cheese, 1/4 of pear slices, 1/4 of broccoli rabe, and additionally 1 ounce cheese. Top each piece with remaining bread.
5
Brush both sides of each sandwich with remaining 2 tablespoons oil and cook on panini press or skillet (press down with spatula and turn over halfway through cooking if using skillet) until golden and cheese is melted. Serve.

895

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 2 (12-ounce) bunches broccoli rabe, ends trimmed, Salt and pepper, 1/4 cup olive oil, 2 oil-packed anchovy fillets, chopped (See Notes), and more.

Yes, Broccoli Rabe, Pear, And Fontina Sandwich Recipe 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.

That's it — enjoy your meal!