Join! 12 weeks for $1

Panini with Mortadella, Provolone and Broccoli Rabe

4 Servings

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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!