Garlicky Broccoli Rabe, Fresh Mozzarella, and Tomato Jam Sandwich from Cutty's Recipe


Recipe Facts

Active: 30 mins
Total: 2 hrs
Serves: 4 servings

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For the Tomato Jam:

  • 1 1/2 pounds plum tomatoes, cored and coarsely chopped

  • 2 tablespoons lemon juice

  • 1 teaspoon grated fresh ginger

  • 1 cup sugar

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon ground black pepper

  • 1/4 teaspoon red pepper flakes

  • 1 teaspoon kosher salt

For the Broccoli Rabe:

  • 1/2 pound broccoli rabe

  • 2 tablespoons kosher salt

  • 4 medium cloves garlic, minced

  • Pinch red pepper flakes

  • 1/4 cup extra-virgin olive oil

  • 1/2 cup shredded provolone cheese

To Assemble:

  • 1 pound fresh mozzarella, drained and thinly sliced

  • Kosher salt

  • 1 tablespoon extra-virgin olive oil

  • 4 large sesame-seed cemita-style rolls (or any soft crusty sandwich roll)


  1. For the tomato jam: Combine tomatoes, lemon juice, ginger, sugar, cumin, black pepper, pepper flakes, and salt in a medium heavy-bottomed sauce pot and cook over medium-high heat until bubbling. Reduce heat to low and gently simmer, stirring occasionally, until mixture is thick and syrupy, about 1 hour. Cool the jam, season with salt and pepper to taste.

  2. For the broccoli rabe: Bring a gallon of water to a boil over high heat. Add broccoli rabe and 2 tablespoons salt. Cook, stirring constantly until water returns to a boil, about 1 minute. Transfer broccoli to bowl of ice water and let sit 2 minutes. Drain well in a salad spinner and chop into 1-inch pieces. Transfer to medium bowl.

  3. Add garlic, pepper flakes, and olive oil to a small skillet and heat over low heat until garlic is sizzling, about 5 minutes. Pour garlic oil over broccoli rabe and toss to combine. Season with salt and pepper to taste, then stir in cheese.

  4. Split sandwich rolls. Spread a few tablespoons tomato jam on top side of rolls. Spread broccoli rabe on bottom sides and top with mozzarella. Season with salt and drizzle with olive oil. Close sandwiches and toast on a panini press or in a large skillet weighted down with a Dutch oven until crisp and melted. Cut as desired and serve.

Nutrition Facts (per serving)
855 Calories
53g Fat
55g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 855
% Daily Value*
Total Fat 53g 68%
Saturated Fat 20g 102%
Cholesterol 127mg 42%
Sodium 1642mg 71%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 13%
Total Sugars 31g
Protein 42g
Vitamin C 25mg 123%
Calcium 841mg 65%
Iron 4mg 23%
Potassium 575mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)