Provolone and Broccoli Rabe Sandwiches
(Panini di Provolone e Broccoli Rabe)
Ingredients:
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
Directions:
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 and 1/2 tablespoons olive 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 (or heat a well-seasoned ridged grill pan over moderate heat).
Brush 4 center slices of bread on 1 side with remaining 1 and 1/2 tablespoons olive oil.
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.) Makes 2 sandwiches.