Serves 6
30 min
Beef, Broccoli Rabe, and Provolone Panini
Recipe GLPRd30747d637d67d
Warm, pressed Italian-style sandwiches loaded with garlicky sautéed broccoli rabe, sliced beef tenderloin, and melted provolone cheese. A vibrant combination of savory, slightly spicy flavors finished with tangy Peppadew peppers for a satisfying handheld meal.
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Ingredients
1 lb broccoli rabe, trimmed and chopped
¼ cup extra-virgin olive oil, divided
2 cloves garlic, minced
1 teaspoon anchovy paste
½ teaspoon crushed red pepper
24 slices provolone cheese
6 soft hoagie or hero rolls
1½ lbs sliced beef tenderloin or deli roast beef
¼ cup Peppadew peppers, drained
Directions
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped broccoli rabe to the skillet and cook for 5–7 minutes, stirring occasionally, until tender and lightly charred. Stir in the anchovy paste and crushed red pepper, tossing to coat evenly. Remove from heat and set aside.
Slice each hoagie roll in half horizontally. Brush the inside of each roll lightly with the remaining olive oil.
Layer the bottom half of each roll with 2 slices of provolone cheese, one-sixth of the cooked broccoli rabe, one-sixth of the sliced beef, one-sixth of the Peppadew peppers, and then 2 more slices of provolone cheese. Top with the upper half of the roll.
Heat a panini press to medium-high heat, or preheat a large skillet over medium heat. Place the assembled sandwiches on the press (or in the skillet). If using a skillet, top each sandwich with a heavy pan or cast iron skillet to press down. Cook for 4–5 minutes until golden brown and the cheese is melted, then carefully flip if using a skillet and cook the other side for 2–3 minutes more.
Transfer the hot panini to a cutting board, let rest for 1–2 minutes, and serve immediately.
