Best 7 Pressed Broccoli Rabe And Mozzarella Sandwiches Recipes

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Pressed broccoli rabe and mozzarella sandwiches, also known as panuozzo, are a delicious Italian street food that can be easily made at home. This delectable sandwich combines the flavors of savory broccoli rabe, creamy mozzarella, and tangy tomatoes, all pressed together in a crispy and fluffy bread roll. If you're looking for a quick and satisfying meal, this recipe is a must-try. Get ready to tantalize your taste buds with this mouthwatering sandwich that's perfect for lunch, dinner, or a late-night snack.

Here are our top 7 tried and tested recipes!

PRESSED BROCCOLI RABE AND MOZZARELLA SANDWICHES



Pressed Broccoli Rabe and Mozzarella Sandwiches image

I love these sandwiches. They're a vegetarian cross between a New Orleans-style muffuletta (hey olive salad!) and a Philadelphia-style pork and broccoli rabe sandwich. They're also inspired by a passage I once read about how legendary food writer M. F. K. Fisher made a guest sit on a wrapped sandwich while they chatted so it would be perfectly pressed in time for lunch. Ha! When these sandwiches are pressed, the olive and caper mixture soaks into the bread and the cheese and garlicky broccoli rabe become really good friends. The broccoli rabe can also be served as a side dish with the olive mixture spooned on top (or you can mix the lot with cooked pasta and call it dinner). If you can't find or don't like broccoli rabe, substitute regular broccoli or any dark, leafy green such as kale.

Provided by Julia Turshen

Categories     Sandwich     Dinner     Lunch     Vegetarian     Leafy Green     Broccoli Rabe     Mozzarella     Olive

Yield 4 servings

Number Of Ingredients 10

3/4 lb [340 g] broccoli rabe (an average bunch), tough stems discarded, roughly chopped
3 Tbsp olive oil
Kosher salt
2 large garlic cloves, minced
Pinch of red pepper flakes
1/4 cup [40 g] green olives, pitted and finely chopped
1 1/2 Tbsp drained brined capers, finely chopped
1 Tbsp red wine vinegar
4 individual-size sandwich rolls, split (I like rolls with sesame seeds for this, but you do you)
1 lb [455 g] fresh mozzarella cheese, sliced

Steps:

  • Pour water to a depth of 1 in [2.5 cm] into a medium pot and set over high heat. When the water boils, add a large pinch of salt and then the broccoli rabe and cook, stirring, until bright green and slightly wilted, about 30 seconds. Drain the broccoli rabe in a colander, wipe the pot dry, and return it to high heat. Add 2 Tbsp of the olive oil, the garlic, and the red pepper flakes and stir the garlic into the oil until it's fragrant, just 15 seconds. Immediately add the drained broccoli rabe and a large pinch of salt and cook, stirring, until the broccoli rabe is coated with the garlicky oil and is a bit more softened, about 3 minutes. Remove from the heat and set the broccoli rabe aside to cool down a bit.
  • In a small bowl, combine the olives, capers, vinegar, the remaining 1 Tbsp olive oil, and a small pinch of salt and stir together. Place the rolls, cut-side up, on a work surface and evenly distribute the olive mixture among the rolls, putting some on both halves of each roll. Divide the mozzarella and broccoli rabe evenly among the rolls, close the rolls, and then tightly wrap each sandwich in plastic wrap. Place something flat and heavy on top of the sandwiches, such as a large cast-iron skillet. Let the sandwiches sit under this weight for at least an hour before eating or putting them in your backpack.

BROCCOLI RABE CROSTINI



Broccoli Rabe Crostini image

Provided by Ted Allen

Categories     appetizer

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 bunch chopped broccoli rabe; season with salt, pepper and red pepper flakes. Cook until the broccoli rabe is wilted, about 5 minutes. Toast 1 sliced baguette in a 350 degrees F oven, 6 to 8 minutes. Top each toast with a thin slice of fresh mozzarella and the broccoli rabe. Drizzle with aged balsamic vinegar.

ITALIAN COMBO AND BROCCOLI RABE PRESSED HERO



Italian Combo and Broccoli Rabe Pressed Hero image

Together, broccoli rabe and roast pork make a Philadelphia classic. In our twist, we substitute spicy deli meats as a partner to the bracing greens.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h25m

Yield 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 bunch (about 1-1/4 pounds) broccoli rabe, chopped into 1/2 inch pieces
Kosher salt and freshly ground black pepper
1/2 cup sliced pickled hot cherry peppers, roughly chopped, plus 3 tablespoons of their pickling liquid
1 large sesame semolina loaf (about 14-by-4-inches and about 10 ounces)
1/3 pound thinly sliced provolone
1/4 pound thinly sliced prosciutto
1/4 pound thinly sliced salami
1/4 pound thinly sliced mortadella

Steps:

  • Put the 1/4 cup olive oil and the garlic slices in a large skillet and place over medium heat. When the garlic starts to turn a light golden brown, add the broccoli rabe, 3/4 teaspoon salt and a few grinds of pepper. Stir to coat evenly in the oil. Cover the skillet with a lid and turn the heat down to low. Cook until the broccoli rabe stems are just tender, 6 to 8 minutes. Uncover and turn the heat up to medium-high. Stir in the cherry pepper pickling liquid and cook until the pan is dry, an additional 3 to 4 minutes. Transfer to a bowl and let cool completely.
  • Slice the semolina loaf horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (reserve for another use), leaving a 1/2--inch border. Drizzle both halves with some olive oil. Spread half of the broccoli rabe on the bottom half. Layer on the cherry peppers, provolone, prosciutto, salami, mortadella, the remaining broccoli rabe and the top half of bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.

PRESSED SANDWICH WITH PROSCIUTTO AND BROCCOLI RABE



Pressed Sandwich with Prosciutto and Broccoli Rabe image

An easy make-ahead sandwich that actually gets better with time! Sauteed broccoli rabe, jarred Peppadews, thinly sliced prosciutto, and fresh basil are sandwiched between halves of ciabatta spread with goat cheese and olive tapenade.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h15m

Number Of Ingredients 7

1 large loaf ciabatta
4 ounces room-temperature goat cheese
1 cup drained and halved Peppadews
3 cups chopped Sauteed Broccoli Rabe with Garlic
4 ounces thinly sliced prosciutto or speck
2 packed cups fresh basil leaves
1/2 cup olive tapenade

Steps:

  • Preheat oven to 375 degrees.
  • Slice bread in half lengthwise. Scoop out and discard soft interior. Place loaf in oven until toasted, 5 to 7 minutes. Remove; spread 1 side with goat cheese. Top with Peppadews, broccoli rabe, prosciutto, and basil. Spread other half of bread with tapenade.
  • Sandwich; wrap tightly in plastic. Place a heavy skillet on top, weighted down with canned goods; refrigerate at least 1 hour and up to 8 hours. Slice and serve.

ITALIAN-STYLE BROCCOLI RABE



Italian-Style Broccoli Rabe image

Garlic, lemon, and the nutty bitterness of broccoli rabe are a wonderful combination. I'm deathly allergic to tree nuts, but this Italian side dish smelled so good the first time I encountered it, I called my doctor the next day to find out if pine nuts are actually nuts. He didn't know. I went back and ate it anyway. Turns out pine nuts are seeds, by the way.

Provided by Brian Genest

Categories     Side Dish     Vegetables

Time 1h5m

Yield 6

Number Of Ingredients 9

½ cup olive oil
3 cloves garlic, minced
1 teaspoon anchovy paste
½ teaspoon salt
3 bunches broccoli rabe, trimmed
1 teaspoon crushed red pepper
1 teaspoon olive oil
½ cup pine nuts
1 wedge lemon

Steps:

  • Combine 1/2 cup olive oil, garlic, anchovy paste, and salt in the bowl of a small food processor; blend into a paste.
  • Remove leaves from broccoli rabe and cut off and discard the bottom 1/4 of the stalks. Cut remaining stalks into pieces.
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook uncovered for 1 minute. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain. Wrap broccoli rabe in cheesecloth, place in a strainer, and run under water for 10 minutes. Periodically press the rabe to "wring out" any bitter fluids. Pat dry and transfer to a resealable bag. Add anchovy paste and crushed red peppers; marinate for 30 minutes.
  • Meanwhile, toast pine nuts in a skillet over medium heat, stirring frequently until browned and fragrant but not burned, about 2 minutes. Remove from the pan and set aside. Reduce heat to medium-low and add 1 teaspoon olive oil to the skillet. Add broccoli rabe and cook until fork tender and lightly browned, about 10 minutes.
  • Transfer to a plate, top with pine nuts, and drizzle with lemon juice.

Nutrition Facts : Calories 269 calories, Carbohydrate 8.1 g, Cholesterol 0.4 mg, Fat 24.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 3.5 g, Sodium 332.4 mg, Sugar 1.7 g

PRESSED MOZZARELLA SANDWICHES



Pressed Mozzarella Sandwiches image

Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 30m

Number Of Ingredients 7

8 thick slices sandwich bread
Olive oil, for brushing
3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
Coarse salt and ground pepper
Store-bought pesto
Store-bought tapenade
1 jar roasted red peppers, (12 ounce) drained and patted dry

Steps:

  • Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.
  • Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES



Grilled Eggplant (Aubergine) and Mozzarella Sandwiches image

We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.

Provided by Crabbycakes

Categories     Lunch/Snacks

Time 30m

Yield 2 Sandwiches

Number Of Ingredients 6

1/4 cup Italian dressing (your favorie or homemade with olive oil)
12 ounces baby eggplants, cut in 1/2 inch thick lengthwise slices
2 large crusty rolls, split
4 -6 slices fresh mozzarella cheese (or deli,adjust depending on your taste)
1 roma tomato, sliced thin
1/4 cup fresh basil leaf

Steps:

  • Prepare a moderately hot grill.
  • On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
  • Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
  • Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
  • Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

Tips and Conclusion

Tips:

  • When choosing broccoli rabe, look for bunches with deep green leaves and firm stems. Avoid any bunches that are wilted or have yellowing leaves.
  • To prepare the broccoli rabe, remove the tough ends of the stems and coarsely chop the leaves and stems.
  • Be sure to press the broccoli rabe well to remove any excess moisture. This will help to prevent the sandwiches from becoming soggy.
  • Use a good quality mozzarella cheese for the best flavor. Fresh mozzarella is ideal, but you can also use a good quality shredded mozzarella.
  • If you don't have a panini press, you can grill the sandwiches in a lightly oiled skillet over medium heat. Just be sure to press down on the sandwiches with a spatula to help them cook evenly.
  • Serve the sandwiches immediately with your favorite dipping sauce, such as marinara sauce or pesto.

Conclusion:

Pressed broccoli rabe and mozzarella sandwiches are a delicious and easy-to-make lunch or dinner option. They're packed with flavor and nutrients, and they're sure to be a hit with everyone who tries them. So next time you're looking for a new sandwich recipe to try, give these pressed broccoli rabe and mozzarella sandwiches a try. You won't be disappointed!

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