Serves 2.

Handful of Red Dog Raab, chop into 2-inch pieces
2 ciabatta rolls (or other bread of choice)
8 oz burrata cheese
2 tbsp olive oil
2 garlic cloves, thinly sliced
1/4 tsp red pepper flakes
1/2 tsp salt
 

Heat 1 tablespoon of olive oil in a skillet over medium heat until it shimmers. Add the garlic to the skillet along with the red pepper flakes. Sauté until the garlic is fragrant but not browned. Add the raab and salt to the skillet, tossing to coat in the oil. Cook, stirring occasionally, until the stems are tender and the leaves are wilted. Remove the skillet from heat and let the broccoli rabe cool slightly.

Slice the ciabatta rolls in half horizontally. Drizzle the cut sides of the rolls with the remaining 1 tablespoon of olive oil. Place the rolls, cut-side down, in a panini press preheated to 375°F. Press for 2-3 minutes until golden grill marks appear. Tear the burrata cheese into chunks and divide it between the bottom halves of the toasted rolls. Top the burrata with the warm broccoli rabe mixture. Close the panini with the top halves of the rolls and press again in the panini press for 1-2 minutes until the cheese is melted.

Remove from the press and let rest for 1 minute before slicing. To prevent soggy bread, ensure the broccoli rabe isn’t too wet before assembling. If using a skillet instead of a press, weigh the sandwich down with a heavy pan for even browning. Add a drizzle of balsamic glaze or serve with marinara for dipping.