Broccolini Panini

Broccolini Panini // shutterbean

One part bread. One part vegetable. One part cheese. One awesome panini that rhymes.

Broccolini Panini // shutterbean

One sandwich that tastes like a vegetable laden/crispy pizza when dipped into marinara sauce.

Broccolini Panini // shutterbean

One more reason I’m obsessed with my panini press. Seriously. Is there anything it can’t do?!!

Oh. It doesn’t make popcorn. Dang.

And we’re off! Super simple ingredients. Super big reward. That should be my motto. Super into it.

Broccolini Panini // shutterbean

Onion chopped. Garlic chopped. Broccolini (which means baby broccoli in Italian) CHOPPED.

Broccolini Panini // shutterbean

Fats in the pan.

Broccolini Panini // shutterbean

Onions go in first. Cook til translucent. Add in the rest…and then garlic last. Garlic can burn if you’re not careful.

Broccolini Panini // shutterbean

A squeeze of lemon to brighten up the flavor.

Broccolini Panini // shutterbean

Focaccia opened up! Cooper told me it looked like a book. He’s not wrong. I’m thankful he didn’t say it looked like an iPad.

Broccolini Panini // shutterbean

Cheese on top. I used Bocconcini (which rhymes with Broccolini and Panini!) and tore them up into shreds.

Broccolini Panini // shutterbean

Drizzle oil on both sides of your focaccia.

Broccolini Panini // shutterbean

10-15 mins later. THIS BEAUTY.

Broccolini Panini // shutterbean

Cut it up!

Broccolini Panini // shutterbean

Get yourself something to dip it in.

Broccolini Panini // shutterbean

Can you see that cute little string of melted cheese in there? YES.

Broccolini Panini // shutterbean

Broccolini Panini with Bocconcini. Pure/delicious poetry.

Broccolini Panini

serves 3-4
recipe adapted from The Smitten Kitchen Cookbook

  • 1 lb. broccolini
  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus more for brushing bread
  • 1/2 medium yellow onion, diced small
  • salt & freshly cracked black pepper
  • pinch red pepper flakes
  • 1 tablespoon fresh lemon juice
  • 1 8x 12 inch slab focaccia, with edges trimmed
  • 1/4 lb. fresh Bocconcini mozzarella, torn into small pieces
  • 1/2 cup favorite marinara sauce

 

Remove broccolini’s heavy stems, and chop into 1/2 inch pieces. Heat the butter and 1 tablespoon olive oil in a large sauté pan over medium heat. Add the onion and pinch of salt & pepper, and cook until onion is translucent, about 4-5 minutes. Increase the heat to medium-high and add the chopped broccolini and cook until leaves become tender, about 4 minutes. Add the garlic and red pepper and continue to cook for another 2-3 minutes. Take broccolini off the heat and squeeze fresh lemon juice on top and stir to combine.

Heat a well seasoned grill pan or panini press over medium high heat. Cut focaccia in half and evenly spread broccolini on one side. Top with torn bocconcini and finish with salt & pepper. Sandwich the other piece of focaccia on top and brush each side of focaccia with olive oil. Place sandwich on the panini press and cook for 10-15 minutes or until cheese is throughly melted.  Cut into small rectangular sandwiches and serve with a side of marinara for dipping while sandwiches are still hot.

 

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44 Comments

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  • August 4, 2013

    Not usually a fan of Brocollini, but who can resist a rhyming meal?!

  • August 5, 2013

    Ooh yum! I love the Brocollini Panini, such a cute name!

  • August 5, 2013

    Woah! Broccolini Panini is the best name ever – for anything actually. Sigh – this looks so awesome!

  • I’m all over this! What a fabulous recipe!!

  • Oh wow does this look good! Hmmm, can I justify a panini press??

  • August 5, 2013

    YUM! This looks incredible and I love the combo of broccoli and cheese. It is always a winner!

  • Beth
    August 5, 2013

    This looks awesome, I do a make-shift panini press by squishing my bread with a heavy cast iron pan. The squeeze of lime looks an awful lot like a squeeze of lemon! :)

    • Tracy
      August 5, 2013

      My fingers have a mind of their own sometimes! Oops.

    • August 5, 2013

      That made me laugh. :-D

  • I think this may be my favorite panini ever.

  • August 5, 2013

    Wow. I think you have blown my mind with this recipe! Daaaaang!!!

  • Mary
    August 5, 2013

    It’s like you were sitting in my Sicilian grandmother’s kitchen this weekend. Whoa! She makes it with fresh bread and fast broils it though. She loves mixing it with “weeds” ie other greens, all the names she says are in Sicilian so I don’t know their English counterparts. I need a panini maker. D:

  • cheese and vegetables with a bread – who can resist that really?

  • Beth Pereira
    August 5, 2013

    Around these parts in Canada, broccolini goes by the name ‘rapini.’ So when I made this the other day from The Smitten Kitchen cookbook, I renamed it,’Rapini Panini’ and it is deliciously yummy. Only next time, I am going to try it with your addition of the marinara sauce and kick it a notch with some heat.

    • Deni
      August 5, 2013

      Hey fellow Canadian! Actually rapini is also known as broccoli rabe, and is not related to broccoli or broccolini at all! Hard to believe but rapini is related to the parsnip family. Both of these greens look so similar, but apparently broccolini is a broccoli and gai-lan hybrid. But nonetheless, rapini rhymes with broccolini which rhymes with bocconcini and Panini, and it’s all delicious! Deni

  • Amy
    August 5, 2013

    LOVE broccolini so I’m going to have to try this…without the bread since I’m PALEO! :)

    Here’s a link for your I Love Lists Friday:

    http://www.slate.com/blogs/browbeat/2013/08/05/mumford_sons_hopeless_wanderer_video_jason_sudeikis_jason_bateman_will_forte.html

  • jenny
    August 5, 2013

    you are really swaying me heavily toward a panini press, tracy!

  • August 5, 2013

    WOW absolutely mouthwatering. I never would have thought of putting broccolini in a sandwich but wow does it ever look delicious!

  • August 5, 2013

    This looks AWESOME!!! It reminds me of a yummy sub at No. 7 Sub in manhattan. If you’re ever in nyc you need to go- their menu is so unique and yummy.

  • Whoa, this looks good! Your photos are so enticing! We like panini’s. Gotta try this one!

  • August 5, 2013

    This is such a unique twist on a panini! I love my panini maker and always make roasted veggie paninis – but never with broccolini! Almost like a calzone, right? Will definitely try this!

    • Tracy
      August 5, 2013

      All you need is ricotta and you’d totally have a calzone panini!

  • Liz
    August 5, 2013

    I got so excited for this recipe I am making it tonight for dinner. My only question is 11 lb on broccolini? Is that a type?

    • Tracy
      August 5, 2013

      yes! definitely a typo. Obviously 11 lbs. would be excessive. :)

      • Liz
        August 5, 2013

        I love how I typo-ed “typo”. Yikes.

        Just finished making the panini. So delicious! And saving the extra filling for leftovers for the week.

        • Tracy
          August 5, 2013

          we’re totally human! I’m so glad you tried it! You didn’t make 11 lbs. did you?!!!

          • Liz
            August 5, 2013

            No, I did not. Although I was a bit tired when I went to the store so I might have stared at the broccolini contemplating exactly how much 11 lbs would be. Then I realize it must have been a mistake, or I was going to be making a lot of sandwiches in my future.

  • August 5, 2013

    You’re the Dr. Seuss of sandwiches! Maybe you should write a children’s book.

  • August 5, 2013

    I’ve never had broccoli in my sandwiches. I can imagine how good it is… with that stringy stringy cheese.

  • Jenny
    August 5, 2013

    This looks delicious. I’ve been loving your pictures of paninis lately. What is your take on the panini press? I read that its not really good for cooking meat because the fat doesn’t drain off and that there’s some plastic pieces that break off easily.

    • Tracy
      August 6, 2013

      I’ve used it a few times to cook meat- I’d much rather use a grill or a pan for that. It will steam the meat more than sear it. I haven’t had any issues with plastic breaking off one mine (crossing fingers) BUT I must say that I use it almost every day. It’s how I make toast!

  • August 5, 2013

    I was sold on just the name! This looks interesting. One I have to try I think. Well done with the pictures, they look amazing. Must take a while. I’m inspired now! Great post.

  • August 6, 2013

    That looks absolutely delicious. And now, I’m hungry.

  • I want to shout this recipe title from the rooftops in a horrible Italian accent! BROCCOLINI PANINI! It is so hard to express accents via blog comments.

  • August 6, 2013

    Your font on the first image totally reads in Oprah voice. And YOU get a broccolini panini… and YOU get a broccolini panini!! Amazing. Looks delish per usual.

  • August 6, 2013

    This is great. I would never have thought of adding broccolini in a Panini in a million years. What a great name. Thanks.

  • I just got a panini press today! I’m so excited to try it out. This recipe looks perfect!

  • August 8, 2013

    Kind of like a grilled calzone. Yum, yum!

  • tanya1234
    August 10, 2013

    yummmmy thankxxxxxxxxxxxxxxx

  • August 15, 2013

    I want this as an after-school snack!

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