Best 4 Pressed Broccoli Rabe And Mozzarella Sandwiches Recipes
**Pressed Broccoli Rabe and Mozzarella Sandwiches: A Culinary Symphony of Flavors**
Embark on a taste adventure with our tantalizing pressed broccoli rabe and mozzarella sandwiches, where flavors dance harmoniously in every bite. These delectable sandwiches are a delightful symphony of textures and tastes, combining the earthy bitterness of broccoli rabe with the gooey richness of melted mozzarella, all nestled between two slices of perfectly toasted bread. With a crispy exterior and a soft, flavorful interior, these sandwiches are sure to become a favorite for lunch, dinner, or even a quick snack.
**A Medley of Culinary Delights:**
This article presents a diverse collection of pressed broccoli rabe and mozzarella sandwich recipes, each offering a unique twist on this classic combination. From the simplicity of a basic sandwich to the decadence of a sandwich dressed with arugula and lemon vinaigrette, these recipes cater to various tastes and preferences.
**Basic Pressed Broccoli Rabe and Mozzarella Sandwich:**
This classic recipe serves as the foundation for all other variations. It features broccoli rabe sautéed in olive oil with garlic and red pepper flakes, sandwiched between slices of mozzarella and toasted bread. The simplicity of this sandwich allows the natural flavors of the ingredients to shine through.
**Arugula and Lemon Vinaigrette Pressed Sandwich:**
This elevated version of the basic sandwich adds a layer of freshness and tang with arugula and a zesty lemon vinaigrette. The arugula provides a peppery contrast to the richness of the mozzarella, while the lemon vinaigrette brightens up the flavors.
**Roasted Red Pepper and Pesto Pressed Sandwich:**
This variation introduces roasted red peppers and pesto, creating a sandwich that is both colorful and flavorful. The sweetness of the roasted red peppers complements the bitterness of the broccoli rabe, while the pesto adds a nutty and aromatic touch.
**Sun-Dried Tomato and Prosciutto Pressed Sandwich:**
This sandwich combines the umami richness of sun-dried tomatoes with the salty savoriness of prosciutto. The sun-dried tomatoes add a chewy texture and a burst of tangy sweetness, while the prosciutto brings a touch of elegance to the sandwich.
**Roasted Garlic and Herb Pressed Sandwich:**
This recipe infuses the sandwich with the aromatic flavors of roasted garlic and herbs. The roasted garlic adds a subtle sweetness and depth of flavor, while the herbs provide a touch of freshness and complexity.
With so many delicious variations to choose from, our pressed broccoli rabe and mozzarella sandwich recipes offer a culinary adventure that will tantalize your taste buds. Whether you prefer a classic sandwich or one with more elaborate flavors, these recipes are sure to satisfy your cravings. So, gather your ingredients, preheat your panini press, and prepare to indulge in a symphony of flavors with our pressed broccoli rabe and mozzarella sandwiches.
ITALIAN COMBO AND BROCCOLI RABE PRESSED HERO
Together, broccoli rabe and roast pork make a Philadelphia classic. In our twist, we substitute spicy deli meats as a partner to the bracing greens.
Provided by Food Network Kitchen
Categories main-dish
Time 4h25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the 1/4 cup olive oil and the garlic slices in a large skillet and place over medium heat. When the garlic starts to turn a light golden brown, add the broccoli rabe, 3/4 teaspoon salt and a few grinds of pepper. Stir to coat evenly in the oil. Cover the skillet with a lid and turn the heat down to low. Cook until the broccoli rabe stems are just tender, 6 to 8 minutes. Uncover and turn the heat up to medium-high. Stir in the cherry pepper pickling liquid and cook until the pan is dry, an additional 3 to 4 minutes. Transfer to a bowl and let cool completely.
- Slice the semolina loaf horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/2--inch border. Drizzle both halves with some olive oil. Spread half of the broccoli rabe on the bottom half. Layer on the cherry peppers, provolone, prosciutto, salami, mortadella, the remaining broccoli rabe and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.
PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES
I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage I once read about how legendary food writer M. F. K. Fisher made a guest sit on a wrapped sandwich while they chatted so it would be perfectly pressed in time for lunch. Ha! When these sandwiches are pressed, the olive and caper mixture soaks into the bread and the cheese and garlicky broccoli rabe become really good friends. The broccoli rabe can also be served as a side dish with the olive mixture spooned on top (or you can mix the lot with cooked pasta and call it dinner). If you can't find or don't like broccoli rabe, substitute regular broccoli or any dark, leafy green such as kale.
Provided by Julia Turshen
Categories Sandwich Dinner Lunch Vegetarian Leafy Green Broccoli Rabe Mozzarella Olive
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 Tbsp of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it's fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
- In a small bowl, combine the olives, capers, vinegar, the remaining 1 Tbsp olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.
PRESSED MOZZARELLA SANDWICHES
Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
- Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.
PRESSED SANDWICH WITH PROSCIUTTO AND BROCCOLI RABE
An easy make-ahead sandwich that actually gets better with time! Sauteed broccoli rabe, jarred Peppadews, thinly sliced prosciutto, and fresh basil are sandwiched between halves of ciabatta spread with goat cheese and olive tapenade.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Slice bread in half lengthwise. Scoop out and discard soft interior. Place loaf in oven until toasted, 5 to 7 minutes. Remove; spread 1 side with goat cheese. Top with Peppadews, broccoli rabe, prosciutto, and basil. Spread other half of bread with tapenade.
- Sandwich; wrap tightly in plastic. Place a heavy skillet on top, weighted down with canned goods; refrigerate at least 1 hour and up to 8 hours. Slice and serve.
Tips:
- To prepare the broccoli rabe, remove the tough stems and coarsely chop the florets and leaves.
- If you don't have a panini press, you can grill the sandwiches in a lightly oiled skillet over medium heat until golden brown and the cheese is melted.
- For a vegetarian version of the sandwich, omit the prosciutto.
- For a spicy sandwich, add a pinch of red pepper flakes to the broccoli rabe mixture.
- Serve the sandwiches immediately with your favorite sides, such as roasted potatoes, chips, or a salad.
Conclusion:
These pressed broccoli rabe and mozzarella sandwiches are a delicious and easy-to-make lunch or dinner option. They're packed with flavor and nutrients, and they're sure to be a hit with everyone at the table. So next time you're looking for a quick and tasty meal, give these sandwiches a try!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
