Garlicky Broccoli Rabe & Fontina Sandwich
7
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
Think of this open-faced sandwich as a vegetarian-Italian homage to the Philly cheesesteak. The broccoli rabe’s bite is great with the sweetness of the roasted red pepper and the savory cheese. Feel free to substitute provolone or Gouda for the fontina. (An average bunch of broccoli rabe yields about 6 cups, so this is an excellent recipe to double. Just use a large saucepan to cook the broccoli rabe and a large nonstick skillet to sauté the vegetables.)
Ingredients
Uncooked broccoli rabe
3 cup(s), trimmed and chopped
Olive oil
½ tsp(s)
Garlic
1 clove(s), large, sliced
Roasted red peppers (packed in water)
¼ cup(s), thinly sliced
Table salt
⅛ tsp(s)
Crushed red pepper flakes
1 pinch(es)
Mixed grain bread
1½ oz, toasted
Fontina cheese
2 tbsp(s), shredded, shredded
Instructions
1
In medium saucepan, combine broccoli rabe and 1/4 cup water; bring to boil over high heat. Reduce heat and cover. Simmer until tender, 3 to 5 minutes. Drain.
2
In medium nonstick skillet over medium heat, warm oil. Add garlic and cook, stirring constantly, until fragrant, about 1 minute. Add broccoli rabe, bell pepper, salt, and red pepper flakes. Cook, stirring often, until heated through, about 2 minutes.
3
Preheat broiler. On top of bread, spoon broccoli rabe mixture. Sprinkle with fontina. Transfer to broiler pan and broil 5 inches from heat until cheese is just melted, about 1 minute.
4
Serving size: 1 sandwich
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