No Antibiotics Ever
Our standard is simple: No antibiotics, ever.
Applegate Humanely Raised
Animals deserve to be handled with care and respect.
No GMO Ingredients
Are GMO ingredients good or bad? The jury is out, so we took them out.
Italian Panini with Broccoli Rabe and Soppressata
True Italian paninis are about restraint—when you’re using great ingredients, all you need is a slice or two each of cheese and cured meat. A thin layer of broccoli rabe brings it all into balance.
Makes 4 sandwiches | Total Time: Less Than 60 Mins
Ingredients
- 1 bunch broccoli rabe, tough ends discarded
- 4 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, finely chopped
- Salt and pepper
- 8 slices of good-quality Italian semolina bread
- 1 package Applegate Naturals® Provolone Cheese
- 1 package Applegate Naturals® Soppressata
Instructions
- Cook broccoli rabe in a large pot of boiling salted water, uncovered, until tender, about 4 minutes. Drain well in a colander, then chop.
- Heat half of the oil in a heavy skillet over medium heat, then add garlic and cook, stirring, until garlic is fragrant and just begins to turn golden, about 1 minute.
- Add broccoli rabe and cook, stirring frequently, 5 minutes.
- Remove from heat and season to taste with salt and pepper.
- Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over medium heat.)
- Brush the bread on 1 side with the remaining oil.
- Put slices, oiled sides down, on a work surface, then divide the cheese and soppressata evenly between 4 of the slices.
- Spoon some of the broccoli rabe mixture over the soppressata.
- Top with the remaining 4 bread slices, oiled sides up.
- Put sandwiches on press, then pull down top onto sandwiches and cook until sandwiches are browned and crisp, 4 to 8 minutes. (If using a grill pan, put a heavy pan on top of sandwiches and cook, turning sandwiches over once.)
- Remove from heat, cut sandwiches in half, and serve immediately.
- Cook broccoli rabe in a large pot of boiling salted water, uncovered, until tender, about 4 minutes. Drain well in a colander, then chop.
- Heat half of the oil in a heavy skillet over medium heat, then add garlic and cook, stirring, until garlic is fragrant and just begins to turn golden, about 1 minute.
- Add broccoli rabe and cook, stirring frequently, 5 minutes.
- Remove from heat and season to taste with salt and pepper.
- Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over medium heat.)
- Brush the bread on 1 side with the remaining oil.
- Put slices, oiled sides down, on a work surface, then divide the cheese and soppressata evenly between 4 of the slices.
- Spoon some of the broccoli rabe mixture over the soppressata.
- Top with the remaining 4 bread slices, oiled sides up.
- Put sandwiches on press, then pull down top onto sandwiches and cook until sandwiches are browned and crisp, 4 to 8 minutes. (If using a grill pan, put a heavy pan on top of sandwiches and cook, turning sandwiches over once.)
- Remove from heat, cut sandwiches in half, and serve immediately.
