Okay, so let's not make a big deal but I'm back to blogging and posting some delicious recipes we've discovered. I know, I know, I've taken more than a few months off but needless to say I have been cooking and finding new recipes to love. Just not finding the time to give them proper love. This garlicky masterpiece is a great when you crave cheesy comfort food but want some healthy greens tossed into the mix.
1/2 pound broccoli rabe
2 tablespoons kosher salt
4 medium cloves garlic, minced
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
1 pound fresh mozzarella, drained and thinly sliced
1/2 cup prepared basil pesto (could also use sun-dried pesto)
4 large soft crusty sandwich rolls
Bring a gallon of water to a boil over high heat. Add broccoli rabe and 2 tablespoons salt. Cook, stirring constantly until water returns to a boil, about 4-5 minute or until tender. Transfer broccoli to bowl of ice water and let sit 2 minutes. Drain well and chop into 1-inch pieces.
Add garlic, pepper flakes, and olive oil to a small skillet and heat over low heat until garlic is sizzling, about 5 minutes. Remove from heat and let cool slightly. Add broccoli rabe and toss to combine. Season with salt and pepper to taste.
Split sandwich rolls. Spread a few tablespoons of pesto on top side of rolls. Spread broccoli rabe on bottom sides and top with mozzarella. Season with salt and drizzle with olive oil. Close sandwiches and toast on a panini press or in a large skillet weighted down until crisp and melted.
1/2 pound broccoli rabe
2 tablespoons kosher salt
4 medium cloves garlic, minced
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
1 pound fresh mozzarella, drained and thinly sliced
1/2 cup prepared basil pesto (could also use sun-dried pesto)
4 large soft crusty sandwich rolls
Bring a gallon of water to a boil over high heat. Add broccoli rabe and 2 tablespoons salt. Cook, stirring constantly until water returns to a boil, about 4-5 minute or until tender. Transfer broccoli to bowl of ice water and let sit 2 minutes. Drain well and chop into 1-inch pieces.
Add garlic, pepper flakes, and olive oil to a small skillet and heat over low heat until garlic is sizzling, about 5 minutes. Remove from heat and let cool slightly. Add broccoli rabe and toss to combine. Season with salt and pepper to taste.
Split sandwich rolls. Spread a few tablespoons of pesto on top side of rolls. Spread broccoli rabe on bottom sides and top with mozzarella. Season with salt and drizzle with olive oil. Close sandwiches and toast on a panini press or in a large skillet weighted down until crisp and melted.
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