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Broccoli Rabe and Mozzarella Panini with Artichoke Spread

For a delicious change of pace from the traditional meat-and-cheese sandwich, try this vegetarian version, which features crisp-tender broccoli rabe and fresh mozzarella cheese tucked between slices of multigrain bread. Serve our beet and sweet potato chips alongside (see related recipe at left).

Ingredients:

  • 1 Tbs. olive oil
  • 1 bunch broccoli rabe, trimmed and cut into 1/2-inch (12-mm)
      pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup (2 fl. oz./60 ml) water
  • 1 1/2 tsp. minced garlic
  • 1/2 tsp. red pepper flakes
  • 8 slices multigrain bread
  • 4 Tbs. chunky artichoke parmesan spread
  • 8 oz. (250 g) fresh mozzarella cheese, cut into 1/4-inch (6-mm)
      slices

Directions:

In a large sauté pan over medium-high heat, warm the olive oil. Add the broccoli rabe and cook, tossing occasionally, for 2 minutes. Season with salt and black pepper. Add the water and cook, tossing occasionally, until most of the water has evaporated, about 2 minutes. Add the garlic and red pepper flakes and cook, tossing, until the broccoli rabe is crisp-tender, 1 to 2 minutes. Remove from the heat.

Preheat an electric panini press on the “panini” setting according to the manufacturer’s instructions. Lay 4 bread slices on a clean work surface. Spread each with 1 Tbs. artichoke spread. Top with the broccoli rabe and cheese, dividing evenly. Cover each with one of the remaining bread slices.

Place 2 of the sandwiches on the preheated panini press, close the lid and cook until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.

Williams-Sonoma Kitchen