Broccoli Rabe And Peppers Panini With Cheese And Hot Honey Recipes

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BROCCOLI RABE WITH CHERRY PEPPERS

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0



Broccoli Rabe With Cherry Peppers image

Steps:

  • Cook 2 bunches broccoli rabe in a steamer basket until tender, 7 minutes. Meanwhile, cook 2 sliced garlic cloves in a pot with 1 tablespoon olive oil until golden; add 1/4 cup sliced jarred cherry peppers and 2 tablespoons liquid from the jar. Toss in the broccoli rabe and salt and pepper. Drizzle with olive oil and top with shaved parmesan.

Nutrition Facts : Calories 177 calorie, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 377 milligrams, Carbohydrate 17 grams, Protein 12 grams, Sugar 4 grams

PROVOLONE AND BROCCOLI RABE PANINI

Combine smoky Provolone and bitter broccoli rabe in this panini sandwich.

Categories     Sandwich     Cheese     Quick & Easy     Dinner     Lunch     Broccoli Rabe     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 sandwiches

Number Of Ingredients 6



Provolone and Broccoli Rabe Panini image

Steps:

  • Cook broccoli rabe in a 4-quart pot of boiling salted water , uncovered, until tender, about 3 minutes. Drain well in a colander, then chop.
  • Cook anchovies and garlic in 1 1/2 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 1/2 tablespoons oil. (Reserve remainder of loaf for another use.) Put slices, oiled sides down, on a work surface, then divide half of cheese between 2 slices. Top with all of 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 grill pan, put a heavy pan on top of sandwiches and cook, turning sandwiches over once.)

1/2 lb 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 (1/4 inch thick) fine-quality round Italian loaf
1/3 lb sliced provolone

BROCCOLI RABE AND PEPPERS PANINI WITH CHEESE AND HOT HONEY

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 14



Broccoli Rabe and Peppers Panini with Cheese and Hot Honey image

Steps:

  • Preheat a panini press to 400 degrees F.
  • Bring 3 to 4 inches of water to a boil, salt it and add the broccoli rabe. Cook at low boil 4 minutes. Cold shock in ice water and drain; pat dry on kitchen towels.
  • Heat a nonstick skillet over medium-high heat with EVOO, 3 turns of the pan. Swirl in garlic, 1 minute or so, then add rabes and toss to combine. Add juice of 1/2 lemon.
  • Build panini: Roll bottom, provolone, rabes, hot and sweet peppers, shaved fennel, red onion, semi-dried tomatoes, red pepper pecorino. Dress top of roll with hot honey and set in place. Press to crisp bread and warm sandwich.

1 bunch broccoli rabe, ends trimmed a bit
Salt
3 tablespoons EVOO
4 cloves garlic, thinly sliced or chopped
1/2 lemon
2 ciabatta rolls, split
4 slices provolone cheese, halved
3 large Italian hot pickled cherry peppers, sliced
2 large or 4 small roasted peppers, homemade or store-bought, patted dry and sliced lengthwise into strips
1 cup loosely packed shaved fresh fennel
1 small red onion, very thinly sliced
1/4 cup drained semi-dried tomatoes (or reconstituted sundried tomatoes)
4 to 5 ounces red pepper pecorino, thinly sliced (or 4 slices Pepper Jack cheese)
Hot honey, homemade or store-bought

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