© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: Gourmet, June 2005
Servings: 2 sandwiches
½ pound 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 (¼ inch thick) fine quality round Italian loaf
⅓ pound sliced Provolone
Cook broccoli rabe in a 4 quart pot of boiling salted water, uncovered, until tender, about 3 minutes. Drain well in colander, then chop.
Cook anchovies and garlic in 1 ½ 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 ½ tablespoons oil (Reserve remainder of loaf for another use). Put slices, oiled side down, on a work surface, then divide half of the cheese between two slices. Top with all of the 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 a grill pan, put a heavy pan on top of the sandwiches and cook, turning sandwiches over once.)