Provolone and Broccoli Rabe Panini

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  1 cloves, minced or 3g

• Anchovy

  Fish, european, canned in oil, drained solids

  2 oz, boneless or 57g

• Italian bread

  16 slice, small or 160g

• Provolone cheese

  1 package (6 oz) or 170g

• Broccoli

  Raw

  ½ lb or 227g

Directions

1. Discard tough broccoli ends. Rinse and pat dry the broccoli rabe. Chop the anchovies and mince the garlic. Slice the Italian bread 1/4 inch thick and slice the provolone cheese.
2. Cook the broccoli rabe in a pot of boiling salted water, uncovered, until tender, about 3 minutes. Drain well in a colander, then chop.
3. Cook the anchovies and garlic in 1 1/2 tablespoons of olive oil in a skillet over moderate heat, stirring until the garlic just begins to turn golden, about 1 minute. Add the broccoli rabe and cook, stirring, for 1 minute.
4. Heat a panini or sandwich press according to the manufacturer's instructions until hot. Alternatively, heat a well-seasoned ridged grill pan over moderate heat.
5. Brush 4 center slices of bread on one side with the remaining 1 1/2 tablespoons of olive oil. Place the slices, oiled sides down, on a work surface. Divide half of the cheese between 2 slices, top with all of the broccoli rabe mixture, the remaining cheese, and the remaining 2 bread slices, oiled sides up.
6. Place the sandwiches on the press, then pull down the top onto the sandwiches and cook until browned and crisp, 4 to 8 minutes. If using a grill pan, place a heavy pan on top of the sandwiches and cook, turning once.

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