Every so often, I stumble across a recipe that's so good that upon taking his first bite, my husband looks at me with such profound love and devotion that I am utterly sure of the old adage that the way to the heart is through the stomach. Last night, I discovered one of those recipes. And believe it or not, it was a sandwich.
My poor photography skills simply do not do this bad boy justice. Small but packed full of flavor, the combination of soft, almost creamy broccoli rabe, garlic, provolone, and anchovies (the secret ingredient) ooze out between two crispy-chewy pieces of olive oil coated Italian bread. I think I could probably eat 100 of them. Even if, like me, you don't have a panini press, you can make this recipe easily. Just heat up a grill pan over medium heat, lightly brush with oil, and set the sandwiches on top. Then on top of the sandwiches, put a layer of aluminum foil and stack a heavy cast iron skillet on top of that. After four minutes, flip the sandwich and repeat.
Alongside, I served Ina Garten's fresh tomato cream soup, which even spiffed up with a little red pepper flakes and white wine was just ok. Perhaps it tastes better left over-- I'll find out soon enough.
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