FOOD NEWS
Roasted Broccoli Rabe Will Change Your Sandwiches Forever
BY STEPHANIE FRIEDMAN
Broccoli rabe boasts long, thin stems and vibrant, green leaves and flowers. When cooked, it tastes savory, nutty, and slightly bitter, making it a perfect addition to sandwiches.
Aside from its nutritional benefits, broccoli rabe's mildly bitter taste is the perfect balance for richer, creamier ingredients in a panini, sub, or grilled cheese.
Broccoli rabe can add a pop of color and contrast the soft textures of cheese, sauce, meat, and bread. Plus, the cooked stems are perfect for laying on bread without any chopping.
Broccoli rabe pairs well with fontina and mozzarella, veggies like caramelized onions, mushrooms, and roasted red peppers, and meat like prosciutto, salami, or roast pork.
Build your sandwich on crusty bread like sourdough, rolls, or baguettes. For an extra pop of flavor, pair it with a sauce like balsamic glaze, Italian dressing, or aioli.
Before adding broccoli rabe to a sandwich, cook it so it isn't too bitter. You can do so by blanching, sautéing, or roasting it for about 20 minutes at 425 degrees Fahrenheit.