This sandwich was unexpected and absolutely fantastic. I love when I have a bunch of delicious ingredients in my refrigerator/kitchen. On this day my husband got extra lucky! Ciabatta bread, sliced prosciutto, broccolini, robiola cheese, a hot cast iron pan…it doesn’t get better than that!
The beautiful bright green stalks, the melty cheese and crusty bread. I die! I wish I could have a sandwich like this every day (if only my waistband would agree). And so easy!
If you weren’t sure the best way to prepare broccolini, this is absolutely my favorite and I think you’ll really enjoy it also! It’s a simple blanch then roast them off in the oven with some garlic. Viola! Tasty greens with a bit of crunch, fantastic all by themselves (almost didn’t make it to the bread!).
by Lacy Cleary
Loaf of Ciabatta Bread
3 slices Prosciutto
1 bunch of Broccolini, rinsed & ends cut
4-5 garlic cloves (unpeeled)
crushed red pepper flakes
salt & pepper
Preheat the oven to 425 degrees.
Bring a large pot of heavily salted water to a boil. Add the broccolini to the boiling water. Bring water back up to a boil and remove the broccolini to a roasting pan. Let cool slightly, drain then place back on the pan. Toss with olive oil, season with crushed red pepper flakes, salt & pepper and add the unpeeled garlic cloves. Place in the oven and cook until stalks are slightly browned, about 20 minutes.
Assemble the panini:
Cut the loaf of ciabatta into triangles (this recipe is for 1 sandwich). Butter the insides of the ciabatta. Layer one side with the sliced prosciutto, then the roasted broccolini and finally top with several slices of robiola cheese (enough to cover the other fillings). Close with other slice of ciabatta.
Heat a cast iron pan with some olive oil, place the assembled sandwich in the hot pan & place another pan (or other heavy object) on top of the sandwich to press it down while it cooks. Let cook for about 4-5 minutes, flip and repeat on the opposite side. Serve while hot!