Provolone and Broccoli Rabe Panini

I am a great lover of grilled cheese (and cheese in general) so recipe jumped right out at me when I saw it. Essentially a veggie-packed, grown-up grilled cheese this panini is sophisticated way to eat your broccoli and cheese. Broccoli rabe, also known as rapini, actually has little in common with broccoli probably and is in the same family as the turnip. Quite similar to turnip greens, broccoli rabe is likely descended from a wild herb in China or the Mediterranean.  Broccoli rabe has a bitter flavor and is complemented well by strong flavors like chili, anchovies, and garlic. Broccoli rabe has a robust texture and can hold up to a strong palate of flavors, but if it's a bit too bitter and assertive for you, this could also be made with spinach.

Provolone and Broccoli Rabe Panini
adapted from Gourmet
makes 4 sandwiches

1 lb broccoli rabe, tough ends discarded
4 flat anchovy fillets, minced
2 garlic cloves, pressed through a garlic clove
2 tablespoons extra-virgin olive oil, plus additional for brushing bread
1/4 teaspoon red pepper flakes
8 slices high quality Italian, whole wheat, or multigrain bread
1/2 lb sliced provolone

1. 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. 

2. Cook anchovies and garlic in 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 red pepper flakes and cook, stirring, 1 minute.

3. Heat a panini or sandwich press according to manufacturer's instructions until hot. (Alternatively, heat a well-seasoned ridged grill pan over moderate heat.)

4. Spray the panini press with olive oil cooking spray or brush one side of each piece of bread with olive oil. Place four slices of bread of a work surface (oil side down, if bread was brushed with oil) and divide broccoli rabe mixture evenly between the four slices. Top each with cheese and the second slice of bread (oiled side up, if applicable).

5. 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.)

Cranberry-Turkey Melts

Whenever I make a turkey sandwich with Thanksgiving leftovers, I put a piece of jellied cranberry sauce on top of the turkey instead of mayo, mustard, or butter. I've gotten some weird looks from people before, but now many people are realizing the genius of the turkey-cranberry sauce combination. I just made a batch of Ginger Cranberry Sauce and had some excellent bread and cheese from the farmers' market, so putting these melts together to enjoy with the Packer game Sunday night was only natural. The sweet and tart cranberry sauce is the perfect contrast to the savory and salty cheese and turkey and a great preview for those who can't wait until the Thanksgiving feasts begin.

Cranberry-Turkey Melts
serves 2

4 slices whole-grain, sourdough, or french bread (I used Nut Brown Beer Bread from Silly Yak Bakery)
2 slices Swiss cheese (I used Swiss from Forgotten Valley Cheese)
4 oz. sliced turkey (I used Thumann's smoked turkey breast)
1/4 c. Ginger Cranberry Sauce (see previous post for recipe)
Canola oil cooking spray

1. Preheat a pan or grill pan over medium heat or preheat Cuisinart Griddler or similar appliance (this is what I used).

2. Place one slice cheese and half the turkey on each of two slices of bread. Spread the other two slices with half of the Ginger Cranberry Sauce and put the two halves together.

3. Spray Cuisinart Griddler (or pan) with cooking spray. (Note: if you are using a pan on the stove, you may want to spread each slice of bread with butter instead). Grill sandwiches until cheese is melted and turkey and cranberry sauce are heated through, flipping halfway through cooking if using a pan. Serve warm.

Spinach and Artichoke Panini

I generally balk at sandwich recipes, but since I got my Cuisinart Griddler I've been inspired to make some more creative sandwiches. This sandwich was obviously inspired by spinach and artichoke dip (this is a pretty good recipe), one of the best appetizers out there. This made a great sandwich, but I'm already envisioning it as a pizza as well.

Don't skimp on the marinated artichokes, cheese, or bread for these sandwiches. With so few ingredients, each one makes a huge difference. Choose a crusty bread like a french bread, sourdough, or rye; basically any sturdy, flavorful bread you enjoy. For cheese I chose smoked butterkase, a high-fat cheese that melts well; the smoky flavor is a nice contrast to the slightly sour artichokes. I chose Native Forest marinated artichokes which were packed in extra-virgin olive oil with Italian spices. If you have plain artichokes, toss them with a bit of olive oil and spices.

Spinach and Artichoke Panini

makes 2 sandwiches

One 6.5-ounce jar marinated quartered artichoke hearts
1/2 c. packed fresh spinach
2 slices cheese such as mozzarella, provolone, or smoked gouda (I used smoked butterkase from Forgotten Valley Cheese, which was amazing)
4 slices crusty bread like French or sourdough (I used whole wheat sourdough from Madison Sourdough Company)
Butter

1. Drain artichoke hearts on a paper towel, draining enough excess oil so the bread won't get soggy. Cut into smaller pieces, if desired.

2. Butter one side of each of the pieces of bread. Layer half of the artichoke hearts, spinach, and cheese on one piece of bread and top with a second slice, buttered sides out. Repeat with the remaining ingredients.

3. Grill sandwiches on a panini press, on a griddle, or in a frying pan until bread is golden brown and cheese is melted. Enjoy!