Broccoli Rabe And Provolone Panini

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• 1/2 cup extra virgin olive oil
• 1 garlic clove, smashed and peeled
• 1 bunch broccoli rabe, trimmed and cut into thirds
• salt
• crushed red pepper flakes
• 1/3 cup sun-dried tomato, coarsely chopped
• 1/4 cup pine nuts, toasted
• 2 tablespoons parmesan cheese, grated
• 8 slices country bread
• 8 ounces provolone cheese, sliced

Recipe

• 1 preheat a panini press. in a large skillet, heat 1 tablespoon olive oil over medium-high heat. add the garlic and cook until softened, about 2 minutes. transfer the garlic to a food processor or mini chopper. add 2 tablespoons water to the skillet, then add the broccoli rabe in batches, allowing each batch to wilt slightly before adding the next. cook, stirring frequently, until crisp tender, about 3 minutes; season with salt and crushed red pepper.
• 2 add the sun dried tomatoes and 4 tablespoons olive oil to the garlic and process to form a paste. add the pine nuts and parmesan cheese and pulse until the pine nuts are finely chopped.
• 3 brush each slice of bread on one side with the remaining 3 tablespoons olive oil and place oiled side down on a work surface. top the bread with the sun dried tomato pesto. divide the broccoli rabe among the 4 slices of bread and top with the provolone. set the remaining bread slices in place, oiled side up.
• 4 working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.