• Grilled Broccoli Panini with Tome and Double Cream
Not Available
Grilled Broccoli Rabe Panini with Tome and Double Cream Cheese Recipe

Inspired by a recipe I saw in the new Gourmet Italian Kitchen "Magazine" (Winter/Spring, 2011), we broke into our Full Circle Farm weekly box, and made these amazing panini for the crew. Unbelievable delicious. Sort of a French-inspired panini.

1 pound broccoli rabe - chopped into bit-sized pieces
1 tablespoon French Olive Oil
2 cloves hard-neck garlic - minced
1 teaspoon espelette pepper
1/2 teaspoon Fleur de Sel
Fresh Italian Bread - sliced
1 pound French Tome Cow's Milk cheese - thinly sliced
1 pound Double Cream cheese

1. Bring 4-5 quart pot of water to a boil. Place broccoli rabe in boiling water and cook for 3 minutes. Drain and place to one side.

2. Place a saute pan on medium heat, and add olive oil. Saute garlic for 2-3 minutes, until oil is infused, but do not brown garlic. Add broccoli, espelette and salt, and saute another minute or so.

3. Spread two slices of Italian bread with double cream cheese. Place broccoli pieces on bread, and top with slices of tome cheese. Place second slice of bread on top, and brush with a little olive oil.

4. Place panini on pre-heated panini grill, and grill until bread is toasted golden brown and tome cheese is melted.

5. Cut and serve.

serves 4