Modern Panini: Roasted Pork, Provolone & Broccoli Rabe

Name: Modern Panini: Roasted Pork, Provolone & Broccoli Rabe
Yield: Serves 2
Cuisine: Italian
Ingredients: ciabatta rolls 2, split; olive oil 2 tbsp; roast pork ¼ lb (125 g), thinly sliced; provolone cheese 2 oz (60 g), thinly sliced; broccoli rabe ¼ lb (125 g), roughly chopped; minced garlic ½ tsp; red pepper flakes ½ tsp

Preparation info

Serves
2

Difficulty
Easy

Appears in

Perfect Panini

By Jodi Liano

Published 2013

About

This Italian sandwich is a classic in Philadelphia. Broccoli rabe is slightly bitter but once it’s blanched and quickly sautéed in garlic, it becomes the star of this combination. The roast pork can be homemade or procured from your favorite deli counter.

Ingredients

ciabatta rolls 2, split
olive oil 2 tbsp

Americas
Europe
United States
Italy
Philadelphia
Sandwich
Street Food
Pennsylvania
Mediterranean

Method

Bring a medium pot of salted water to a boil. Add the broccoli rabe and cook until tender-crisp, 3–4 minutes. Drain, transfer to a bowl of ice water until cool, drain again, then pat dry. Heat 1 tbsp oil in a sauté pan over medium heat. Add the garlic and red pepper flakes and cook, stirring, for 30 seconds. Add the broccoli rabe and cook, stirring, until it is nicely co