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Author Notes: This panini of broccoli rabe sautéed with garlic and anchovies, a little fresh mozzarella and a hearty schmear of harissa all sandwiched between some lovely fresh ciabatta bread is one of my all time favorite meals. (And even if you don’t like anchovies don’t omit them, the flavor is very subtle but it really does make a difference.) —beetsandbluecheese.com
- 1/2 a bunch of fresh broccoli rabe, chopped into thirds
- 4 flat anchovies packed in oil, finely chopped
- 4-6 garlic cloves, sliced thin
- 1 tablespoon extra-virgin olive oil
- pinch of salt
- 2 wedges ciabetta bread (or other hearty bread), sliced in half
- 4 thin slices fresh mozzarella
- Quickly steam (or blanch) the broccoli rabe until it is just crisp tender and set aside.
- Cook the anchovies and garlic in olive oil until the garlic just begins to turn golden and the anchovies begin to dissolve, about 2-3 minutes. Add the broccoli rabe to the pan, sprinkle it with a pinch of salt and cook (stirring frequently) an additional 3-4 minutes.
- Heat a panini or sandwich press according to manufacturer’s instructions until hot. Brush one side of the bread slices with olive oil and place on a work surface. Layer the broccoli rabe mixture and two slices of mozzarella on each bottom slice. Spread the top slice with harissa and place on the sandwich.
- Put sandwiches on the press, pull down the top and cook until the cheese has melted and the ciabatta is browned and crisp, 4 to 7 minutes.
- This recipe was entered in the contest for Your Best Recipe with Anchovies