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Grilled chicken, broccoli rabe, and peppadew sandwiches

Grilled chicken, broccoli rabe, and peppadew sandwiches

9
Points®
Total Time
33 min
Prep
12 min
Cook
16 min
Serves
4
Difficulty
Easy
Grill a flavorful and delicious sandwich in just under 30 minutes. Cheese, broccoli rabe, and peppadews jazz up this traditional chicken sandwich. Broccoli rabe has think stalks with green leaves that resemble broccoli florets. While the florets may be similar, broccoli rabe is more like a turnip than like broccoli. Peppadews are sweet-hot peppers that look like a cross between a mini–red bell pepper and a cherry tomato. Look for jars of them in the deli section of supermarkets or use pepperoncini.

Ingredients

Broccoli rabe

½ pound(s), trimmed and coarsely chopped (about 1/2 bunch)

Uncooked skinless boneless chicken breast

10 oz, 4 (5-ounce) breasts

Table salt

½ tsp

Black pepper

⅛ tsp

Olive oil

2 tsp

Garlic

1 clove(s), finely chopped

Red pepper flakes

⅛ tsp

Italian bread

9 oz, ciabatta variety, 12-inch loaf

Reduced fat provolone cheese

4 oz, shredded

Pepperoncini

2 Tbsp, Peppadew peppers, chopped

Olive oil cooking spray

1 spray(s)

Instructions

  1. Bring large saucepan of lightly salted water to boil. Add broccoli rabe and cook, covered, until tender, about 4 minutes. Drain.
  2. Meanwhile, sprinkle chicken with 1/4 teaspoon of salt and pepper. Heat 1 teaspoon of oil in medium skillet over medium-high heat. Add chicken and cook until browned and cooked through, 5–6 minutes per side. Transfer to cutting board and thinly slice.
  3. Add remaining 1 teaspoon oil to skillet. Reduce heat to medium. Add garlic and red pepper flakes and cook, stirring constantly, just until fragrant, about 30 seconds. Add broccoli rabe and remaining 1/4 teaspoon salt and cook, stirring constantly, about 1 minute.
  4. Remove soft center from ciabatta and discard or save for bread crumbs. Place half of provolone on bottom of bread. Top with chicken, broccoli rabe, Peppadew peppers, remaining cheese, and top of loaf.
  5. Spray large ridged grill pan with olive oil nonstick spray and set over medium-high heat. Place sandwich in pan and top with another heavy skillet to weight it. Cook until cheese is melted and bread is golden brown and crispy, 2–3 minutes per side (or grill sandwich in panini press). Cut crosswise into 4 pieces.
  6. Per serving: 1/4 of sandwich

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