{panino}: beef cutlet, broccoli rabe & provolone on ciabatta

By • March 26, 2014 • 0 Comments



Author Notes: An old famiglia traditional panino that was made for all our outdoor outings and road trips. I recently recreated this recipe from my mother's food file and from my husband's grandmother, Adele's recipe file.cucina di mammina

Makes 3 to 6 panino

  • 1 large bunch of fresh broccoli rabe
  • 2 garlic cloves (peeled and cut into chunks)
  • olive oil
  • salt and pepper to taste
  • 2 loafs fresh ciabatta bread(sliced into wide segments and cut sandwich-style)
  • 1 pound beef tenderloin, sliced into 1/4? or so thin cutlets (you can freeze and slice by hand; better yet, have your butcher slice for you)
  • 2 whole organic eggs
  • whole organic or lactose-free milk
  • unbleached flour
  • homemade or store-variety seasoned bread crumbs
  • plain toasted bread crumbs
  • 6 slices of sharp imported provolone cheese
  1. Place a large stockpot filled with water to boil. Wash and trim the broccoli rabe and drain. Once the water boils; blanch for about 3 to 5 minutes at most and remove from water with a slotted spoon.
  2. Set aside to drain; remove the cooking water from the heat and set aside for later use.
  3. Using clean paper towels; pat the meat slices until dry and season each slice lightly with salt and pepper. Set aside on a large flat plate. In a deep bowl filled with flour, dredge each slice in the flour until evenly coated and place back on flat plate.
  4. In a medium bowl, add the eggs and a good splash of milk; season with salt and pepper. Beat until well combined. In another large bowl mix together some seasoned bread crumbs and some plain (a 50/50 mix.)
  5. Dip the meat slices into the egg wash and then the combined bread crumbs; shake off any loose crumbs and place on a large baking sheet drizzled with olive oil.
  6. Repeat this process until all the slices are coated and on the tray. Keep space between the slices for easy turning during baking. Drizzle with more olive oil on the top of the slices.
  7. Place on middle rack of preheated oven at 425 degrees and bake until the bottom is slightly golden brown; turn them over to cook the other side and remove from heat when completely browned; set aside.
  8. In a large skillet; drizzle and healthy portion of olive oil and add in the pieces of garlic; place on medium heat until the oil starts to sizzle and the aroma of garlic invades our kitchen space.
  9. Add the blanched broccoli rabe and toss in the oil and garlic mixture; add in a good healthy dose of the cooking water and season with salt and pepper to taste.
  10. This should take approximately 6-8 minutes maximum depending on the amount of rabe used (do not overcook them; they should be a beautiful, bright green color.)
  11. Take the ciabatta segments and toast in a toaster oven or oven until lightly golden brown.
  12. Place a slice of provolone on the bottom half of the panino and place in the warm toaster oven to melt the cheese. Place one to two slices of the beef cutlet on top of the cheese and add the broccoli rabe to the top of the cutlets.
  13. Using a spoon; drizzle some the cooking juices from the broccoli rabe on the top of the panino to let it soak in all the flavors (add as much liquid to suit your personal taste.)
  14. Add the top of the panino to the bottom half and using your hand press down firmly.
  15. Slice in half and serve immediately. Makes about 3 to 6 panino. Store any left over beef cutlets for later use in the refrigerator or freezer (we grab these cutlets right from the refrigerator as a late night snack!)

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