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Milk Street Recipe

Panini with Mortadella, Provolone and Broccoli Rabe

30 minutes

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Panini with Mortadella, Provolone and Broccoli Rabe

The grilled sandwiches that we know today as panini are believed to have originated in the mid-20th century in Italy’s paninoteche (sandwich shops). Whatever their history, panini offer a tantalizing combination of warm, toasted bread, salty meats and melty cheese. Our panini also include sautéed broccoli rabe, which offers a bitterness to offset the richness of mortadella and provolone while also making these simple sandwiches complete meals. We spread vinegary crushed red peppers on the bread to add piquancy—sometimes labeled as “hoagie spread,” it’s sold jarred in most supermarkets. Chopped peperoncini or cherry peppers would be a good substitute.




Don’t use soft sub rolls for the panini. Seek out good, crusty bread with a sturdy, chewy crumb that can stand up to the fillings. Don’t fill the sandwiches one at a time. Rather, work assembly line-style to ensure equal distribution of ingredients.

30 minutes

Michael F.

Great sandwich. The broccoli rabe takes it to another level. Even a sandwich can be company-worthy!

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