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:

Quickview
492k Calories
21g Protein
37g Total Fat
21g Carbs
24% Health Score
Limit These
Calories
492k
25%

Fat
37g
58%

  Saturated Fat
15g
99%

Carbohydrates
21g
7%

  Sugar
10g
12%

Cholesterol
65mg
22%

Sodium
769mg
33%

Get Enough Of These
Protein
21g
43%

Vitamin K
393µg
374%

Vitamin A
5100IU
102%

Calcium
505mg
51%

Vitamin C
38mg
46%

Folate
157µg
39%

Manganese
0.73mg
37%

Vitamin E
5mg
34%

Phosphorus
336mg
34%

Fiber
6g
27%

Iron
4mg
24%

Zinc
3mg
23%

Vitamin B2
0.37mg
22%

Vitamin B1
0.32mg
21%

Vitamin B6
0.38mg
19%

Vitamin B12
0.96µg
16%

Selenium
10µg
15%

Vitamin B3
3mg
15%

Potassium
470mg
13%

Magnesium
52mg
13%

Vitamin B5
0.83mg
8%

Copper
0.13mg
7%

Vitamin D
0.37µg
2%

covered percent of daily need
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