Broccoli Rabe, Pear, and Fontina Sandwich
- 2 (12-ounce) bunches broccoli rabe, ends trimmed
- Salt and pepper
- 1/4 cup olive oil
- 2 oil-packed anchovy fillets, chopped
- 2 garlic cloves, thinly sliced
- 2 teaspoons finely grated zest and 2 tablespoons juice from 1 lemon
- 3/4 teaspoon Aleppo pepper or red pepper flakes
- 1 Bosc pear, stemmed, cored, and thinly sliced
- 4 (6-inch) pieces Italian bread, halved lengthwise
- 8 ounces Fontina cheese, shredded
- Produce
- Bosc pear (1)
- Broccoli rabe (2 (12-ounce) bunches)
- Seafood
- Anchovy, oil-packed fillets (2)
- Cooking & Baking
- Aleppo pepper or red pepper flakes (3/4 teaspoon)
- Garlic cloves (2)
- Olive oil (1/4 cup)
- Salt and pepper (1)
- Bread & Baked Goods
- Italian bread (4 (6-inch) pieces)
- Dairy
- Fontina cheese (8 ounces)
- Other
- 2 teaspoons finely grated zest and 2 tablespoons juice from 1 lemon
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 12, 2012 (11 months ago).
65 people saved this recipe.
