Broccoli Rabe, Roasted Red Pepper, and Provolone Grilled Cheese
This Broccoli Rabe, Roasted Red Pepper, and Provolone Grilled Cheese is a flavorful, melty sandwich perfect for a quick lunch or cozy dinner.
Equipment
- Large skillet or frying pan
- Spatula
- Knife and cutting board
- Measuring Spoons
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic sliced
- 1 large head broccoli rabe cleaned
- 2 large roasted red peppers cut into long, thin strips
- 8 slices sharp provolone
- 8 slices bread your choice; sourdough or whole grain recommended
- 4 tablespoons butter softened
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add the cleaned broccoli rabe to the skillet, tossing it in the garlic oil. Sauté for 5-7 minutes until tender but still bright green. Remove from heat and set aside.
- While the broccoli rabe cools slightly, lay out the slices of bread on a clean surface. Spread softened butter generously on one side of each slice (this side will be grilled).
- On the unbuttered side of four slices of bread, layer the sautéed broccoli rabe, roasted red pepper strips, and two slices of provolone cheese each. Top with the remaining slices of bread, buttered side up.
- Place the sandwiches in the skillet over medium heat. Grill for 4-5 minutes or until the bread is golden brown and crispy. Carefully flip and grill the other side for another 4-5 minutes until cheese melts and bread is toasted.
- Remove sandwiches from skillet and let cool for a minute. Slice each sandwich in half and serve hot.
Notes
- Add crushed red pepper flakes for a spicy kick.
- Try fresh basil or arugula for extra flavor.
- Swap provolone for mozzarella or fontina for a different cheese experience.
- Serve with tomato soup for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to two days; reheat in a skillet or toaster oven to regain crispiness.