Name: Beef, Broccoli Rabe, and Provolone Panini
Yield: 6
Ingredients: 1 lb. broccoli rabe -; 1/4 c. extra-virgin olive oil -; Extra-virgin olive oil -; 2 clove garlic -; 1 tsp. anchovy paste -; 1/2 tsp. crushed red pepper -; 24 slice provolone cheese -; 6 soft hoagie, hero, or torta rolls -; 1 1/2 lb. leftover beef tenderloin or deli roast beef -; 1/4 c. Peppadew peppers -

Beef, Broccoli Rabe, and Provolone Panini

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Ingredients for - Beef, Broccoli Rabe, and Provolone Panini

1. 1 lb. broccoli rabe -

2. 1/4 c. extra-virgin olive oil -

3. Extra-virgin olive oil -

4. 2 clove garlic -

5. 1 tsp. anchovy paste -

6. 1/2 tsp. crushed red pepper -

7. 24 slice provolone cheese -

8. 6 soft hoagie, hero, or torta rolls -

9. 1 1/2 lb. leftover beef tenderloin or deli roast beef -

10. 1/4 c. Peppadew peppers -

How to cook deliciously - Beef, Broccoli Rabe, and Provolone Panini

1. Stage

Preheat a panini press or griddle. Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green, about 3 minutes. Drain well.

2. Stage

In a large skillet, heat the 1/4 cup of oil. Add the minced garlic, anchovy paste, and crushed red pepper and cook over moderately high heat for 10 seconds. Add the broccoli rabe and season with salt. Cover and cook over moderately high heat, stirring occasionally, until the broccoli rabe is tender, about 5 minutes.

3. Stage

Layer 2 slices of provolone on the bottom of each roll. Top with the broccoli rabe, roast beef, Peppadews, and the remaining provolone. Close the rolls and brush lightly with oil. Grill the sandwiches until toasted and the cheese is melted, about 7 minutes. Serve hot.