Mortadella & Broccoli Rabe Panini With Vivace Bambino

Mortadella Broccoli Rabe Panini 2.jpeg

Mortadella (or fancy bologna, as we like to call it) is made from prime cuts of pork leg, shoulder, and belly, and then speckled with small cubes of pork jowl. In this recipe, we make Mortadella the star of the show and enhance it with the bitterness of broccoli rabe and the Swiss-like sweetness of Vivace Bambino by Cato Corner Farm.

Ingredients

  • 1 Tbs. Extra-virgin olive oil

  • 1 Medium garlic clove, peeled and halved

  • 1/2 Lb. Broccoli rabe, chopped

  • 2 Tbs. Mild peppadews, chopped

  • 6 Slices of Mortadella

  • 1/4 Lb. Vivace Bambino, shredded

  • 4 Thick slices of ciabatta bread

  • Kosher salt

Instructions

  • Heat olive oil in a skillet on medium-high until shimmering

  • Add garlic and cook until golden brown (about 30 seconds)

  • Add the broccoli rabe and a 1/2 Tsp. of salt and cook while stirring for about a minute

  • Add 1/8 cup of water, cover, and cook (while stirring occasionally) for another 4-5 minutes or until stems are tender

  • Transfer broccoli rabe to a small bowl and discard the garlic; set aside

  • Take 2 slices of the bread and spread 1 Tbs. of the chopped peppadews on each

  • Take the other 2 slices of bread and evenly distribute the broccoli rabe on them

  • Finish each sandwich by layering 3 slices of the mortadella and a heaping pile of the shredded cheese on either slice

  • Carefully assemble each sandwich and place it inside a panini press

  • Grill until the Vivace Bambino is oozy and melty

Mortadella Broccoli Rabe Panini 1.jpeg

Makes 2 paninis

-Jamie ❤️🧀

SandwichesJamie Tomassettipeppadews, mortadella, vivace bambino, savoryComment