Provolone and Broccoli Rabe Panini

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Garlic

  Raw

  1 cloves, minced or 3g

• Anchovy

  Fish, european, canned in oil, drained solids

  2 oz, boneless or 57g

• Italian bread

  16 slice, small or 160g

• Provolone cheese

  1 package (6 oz) or 170g

• Broccoli

  Raw

  ½ lb or 227g

Directions

1. PREPARATION: Discard tough broccoli ends. Rinse, pat dry, and chop anchovies. Mince garlic. Slice Italian bread 1/4 inch thick. Slice provolone.
2. Cook broccoli rabe in a 4-quart pot of boiling salted water , uncovered, until tender, about 3 minutes. Drain well in a colander, then chop.
3. Cook anchovies and garlic in 1 1/2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring, until garlic just begins to turn golden, about 1 minute. Add broccoli rabe and cook, stirring, 1 minute.
4. Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over moderate heat.)
5. Brush 4 center slices of bread on 1 side with remaining 1 1/2 tablespoons oil. (Reserve remainder of loaf for another use.) Put slices, oiled sides down, on a work surface, then divide half of cheese between 2 slices. Top with all of broccoli rabe mixture, remaining cheese, and remaining 2 bread slices, oiled sides up.
6. Put sandwiches on press, then pull down top onto sandwiches and cook until sandwiches are browned and crisp, 4 to 8 minutes. (If using grill pan, put a heavy pan on top of sandwiches and cook, turning sandwiches over once.)