Broccoli Rabe, Pear, and Fontina Sandwich
Need a pescatarian main course? Broccoli Rabe, Pear, and Fontina Sandwich could be an excellent recipe to try. One serving contains 492 calories, 22g of protein, and 38g of fat. This recipe serves 4. For $2.66 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of salt and pepper, olive oil, oil packed tuna, and a handful of other ingredients are all it takes to make this recipe so yummy. 236 people were glad they tried this recipe. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns an excellent spoonacular score of 88%. Similar recipes include Pizza With Broccoli Rabe, Fontinan And Meyer Lemon, Broccoli Rabe, White Bean And Fontina Pasta, and Broccoli Rabe, White Bean & Fontina Pasta.
Servings: 4
Ingredients:
1 Bosc pear, stemmed, cored, and thinly sliced
2 (12-ounce) bunches broccoli rabe, ends trimmed
8 ounces Fontina cheese, shredded
2 garlic cloves, thinly sliced
4 (6-inch) pieces Italian bread, halved lengthwise
2 teaspoons finely grated zest and 2 tablespoons juice from 1 lemon
2 oil-packed anchovy fillets, chopped (See Notes)
1/4 cup olive oil
3/4 teaspoon Aleppo pepper or red pepper flakes
Salt and pepper
Equipment:
pot
frying pan
panini press
cutting board
spatula
Cooking instruction summary:
Procedures 1 Bring 3 quarts water to boil in large pot over high heat. Add 1 tablespoon salt and broccoli rabe and cook until crisp-tender, about 1 minute. Drain and let rest until cool enough to handle, 3 to 5 minutes. Coarsely chop broccoli rabe. 2 Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering. Add broccoli rabe, anchovies, garlic, lemon zest, and Aleppo pepper and sautée 3 minutes. Stir in lemon juice and season to taste with salt and pepper. 3 Heat panini press according to manufacturer’s instructions, or heat large skillet over medium-high heat. 4 Arrange bottom portions of each bread piece on cutting board and layer as follows: 1 ounce cheese, 1/4 of pear slices, 1/4 of broccoli rabe, and additionally 1 ounce cheese. Top each piece with remaining bread. 5 Brush both sides of each sandwich with remaining 2 tablespoons oil and cook on panini press or skillet (press down with spatula and turn over halfway through cooking if using skillet) until golden and cheese is melted. Serve.
Step by step:
1. 1
2. Bring 3 quarts water to boil in large pot over high heat.
3. Add 1 tablespoon salt and broccoli rabe and cook until crisp-tender, about 1 minute.
4. Drain and let rest until cool enough to handle, 3 to 5 minutes. Coarsely chop broccoli rabe.
5. 2
6. Heat 2 tablespoons oil in large skillet over medium-high heat until shimmering.
7. Add broccoli rabe, anchovies, garlic, lemon zest, and Aleppo pepper and sautée 3 minutes. Stir in lemon juice and season to taste with salt and pepper.
8. 3
9. Heat panini press according to manufacturer’s instructions, or heat large skillet over medium-high heat.
10. 4
11. Arrange bottom portions of each bread piece on cutting board and layer as follows: 1 ounce cheese, 1/4 of pear slices, 1/4 of broccoli rabe, and additionally 1 ounce cheese. Top each piece with remaining bread.
12. 5
13. Brush both sides of each sandwich with remaining 2 tablespoons oil and cook on panini press or skillet (press down with spatula and turn over halfway through cooking if using skillet) until golden and cheese is melted.
14. Serve.
Nutrition Information:
covered percent of daily need
