Broccoli rabe panini with mozzarella from The Smitten Kitchen Cookbook: Recipes and Wisdom from an Obsessive Home Cook (page 93) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • texannewyorker on September 14, 2016

    I wasn't much of a fan of this one. The panini refused to stay together after coming off the sandwich press, which was frustrating, but the individual components were good. It just didn't mesh I guess.

  • Rutabaga on June 01, 2014

    I'm a big fan of broccoli rabe. The bitterness is addictive, especially when paired with garlic and olive oil. After reading Perelman's intro to this recipe, I was hopeful that this would also be palatable to my husband, who prefers his greens a little tamer. Either I managed to cook them just right, or the rabe was exceptionally sweet (it was fresh from the farmer's market yesterday morning), but in this case the bitterness was nicely mellowed, with enough bite to still be appealing. Milky buffalo mozzarella pairs wonderfully with strong green vegetables, and torta rolls were the perfect bread to use.

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