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Grilled provolone and broccoli rabe panini from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

  • broccoli rabe
  • provolone cheese
  • Italian bread

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Notes about this recipe

  • Bloominanglophile on March 04, 2013

    This panini was quite nice. I think boiling the broccoli rabe tempered its bitterness. Used scamorza instead of provolone. I didn't weigh how much broccoli rabe I bought, but it had to be at least one pound, and this amount really only made 3 paninis. I would double the amount of broccoli rabe, and then use the leftovers (if there are any) for something else.

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