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Sandwiches

Broccoli Rabe, Pear, and Fontina Sandwich

Broccoli Rabe, Pear, and Fontina Sandwich

Note: Exclude the anchovies to make this a vegetarian sandwich.

Broccoli Rabe, Pear, and Fontina Sandwich

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About This Recipe

Yield:Makes 4 sandwiches
Active time:25 minutes
Total time:25 minutes
Special equipment:panini press or large skillet, large pot, strainer
This recipe appears in: Sandwiched: Broccoli Rabe, Pear, and Fontina

Ingredients

  • 2 (12-ounce) bunches broccoli rabe, ends trimmed
  • Salt and pepper
  • 1/4 cup olive oil
  • 2 oil-packed anchovy fillets, chopped (See Notes)
  • 2 garlic cloves, thinly sliced
  • 2 teaspoons finely grated zest and 2 tablespoons juice from 1 lemon
  • 3/4 teaspoon Aleppo pepper or red pepper flakes
  • 1 Bosc pear, stemmed, cored, and thinly sliced
  • 4 (6-inch) pieces Italian bread, halved lengthwise
  • 8 ounces Fontina cheese, shredded

Procedures

  1. 1

    Bring 3 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and broccoli rabe and cook until crisp-tender, about 1 minute. Drain and let rest until cool enough to handle, 3 to 5 minutes. Coarsely chop broccoli rabe.

  2. 2

    Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering. Add broccoli rabe, anchovies, garlic, lemon zest, and Aleppo pepper and sautée 3 minutes. Stir in lemon juice and season to taste with salt and pepper.

  3. 3

    Heat panini press according to manufacturer’s instructions, or heat large skillet over medium-high heat.

  4. 4

    Arrange bottom portions of each bread piece on cutting board and layer as follows: 1 ounce cheese, 1/4 of pear slices, 1/4 of broccoli rabe, and additionally 1 ounce cheese. Top each piece with remaining bread.

  5. 5

    Brush both sides of each sandwich with remaining 2 tablespoons oil and cook on panini press or skillet (press down with spatula and turn over halfway through cooking if using skillet) until golden and cheese is melted. Serve.

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