Broccoli Rabe and Provolone Cheese Sandwiches

Broccoli Rabe and Provolone Cheese Sandwiches


  • 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
  • One (8 to 9-inch) sliced (1/4-inch thick) fine-quality round Italian loaf
  • 1/3 lb sliced provolone cheese


  1. Cook broccoli rabe in a 4-quart pot of boiling salted water , uncovered, until tender, about 3-4 minutes.
  2. Drain well in a colander, then chop.
  3. 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.
  4. Add broccoli rabe and cook, stirring, 1 minute.
  5. Heat a well-seasoned ridged grill pan over moderate heat.
  6. Brush 4 center slices of bread on 1 side with remaining 1 and 1/2 tablespoons olive oil. (Reserve remainder of loaf for another use.)
  7. Put slices, oiled sides down, on a work surface, then divide half of cheese between 2 slices.
  8. Top with all of broccoli rabe mixture, remaining cheese, and remaining 2 bread slices, oiled sides up.
  9. 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.

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