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    You are in: Home / Recipes / Broccoli Rabe and Provolone Panini Recipe
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    Broccoli Rabe and Provolone Panini

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    DoubleA's Mom's Note:

    Source: Rachel Ray magazine

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    Serves: 4


    sandwic ...

    Units: US | Metric


    1. 1
      Preheat a panini press. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Transfer the garlic to a food processor or mini chopper. Add 2 tablespoons water to the skillet, then add the broccoli rabe in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring frequently, until crisp tender, about 3 minutes; season with salt and crushed red pepper.
    2. 2
      Add the sun dried tomatoes and 4 tablespoons olive oil to the garlic and process to form a paste. Add the pine nuts and parmesan cheese and pulse until the pine nuts are finely chopped.
    3. 3
      Brush each slice of bread on one side with the remaining 3 tablespoons olive oil and place oiled side down on a work surface. Top the bread with the sun dried tomato pesto. Divide the broccoli rabe among the 4 slices of bread and top with the provolone. Set the remaining bread slices in place, oiled side up.
    4. 4
      Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.

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    Nutritional Facts for Broccoli Rabe and Provolone Panini

    Serving Size: 1 (228 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 868.6
    Calories from Fat 472
    Total Fat 52.5 g
    Saturated Fat 15.1 g
    Cholesterol 41.3 mg
    Sodium 1409.4 mg
    Total Carbohydrate 71.6 g
    Dietary Fiber 4.7 g
    Sugars 2.6 g
    Protein 28.5 g

    The following items or measurements are not included:

    broccoli rabe

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