Who’s got time for a wimpy sandwich? I know we’ve all had them, sometimes out of necessity, but what do they really do but make you want more? These Broccolini, Salami and Provolone Panini are hearty and bring great flavor to your lunch or dinner plate. One is enough to keep you satisfied!
Many of the best sandwiches include some sort of greens layered in them, am I right? You’ve got the BLT with its crunchy lettuce. The Cuban sandwich has tangy pickles. Philly cheesesteaks bring green bell peppers into the mix.
I thought broccolini would be a great way to green up panini (it even rhymes, so it had to be done)!
These Broccolini, Salami and Provolone Panini remind me of the sorts of sandwiches my dad and uncles would eat for lunch at work: sandwiches made with meats, cheeses, and whatever veggies were left over from dinner the night before, served on homemade, thick and crusty Italian bread. Landscaping is hard work and a PB&J just wouldn’t cut it for them.
My version has the added bonus of being buttered, pressed, and grilled golden to perfection. That warm and gooey cheese is the best!
We love broccolini as a side dish in our house and usually eat it grilled, or sautéed and drizzled with olive oil and garnished with garlic and red pepper flakes (yum!).
For these sandwiches, I grilled the broccolini first, directly on my panini press to bring some great color and caramelization to these greens. It only takes a few minutes on the grill (or press), but if you’re not using one, just sauté them for a few minutes before adding them to your sandwiches. If you don’t have a panini press, don’t fret: see the Notes below for a DIY press version.
If you love unique and flavorful sandwiches, check out my recipe for Grilled Brie, Fig Jam and Dandelion Greens Sandwiches or my Chickpea Salad Sandwiches.
I’m adding Broccolini, Salami and Provolone Panini to my list of “best sandwiches with greens.” For sure!
Add some greens to your sandwiches! While it may be unexpected to add broccolini to a sandwich, it works for these Broccolini, Salami and Provolone Panini! They're warm, golden, gooey, and delicious!
- 1 small bunch broccolini, ends trimmed
- 1-2 tablespoons butter, softened
- 4 slices of Italian-style bread, cut about 1-1/2-inches thick
- 6 slices Provolone cheese
- 4 slices salami (I used soppressata)
- Nonstick cooking spray
- Blanch the broccolini by adding it to boiling water for a few minutes, or until it turns bright green. Remove, drain, and run cold water over it. Let the broccolini drain, and pat them lightly with a paper towel to help remove some moisture.
- Lightly spray the panini press with the nonstick cooking spray. Adjust to high heat. When hot, add the broccolini, close the press, and cook for several minutes, or until light grill marks form. Remove the broccolini, set it aside, and carefully wipe the grill clean.
- Butter one side of each slice of bread. Select two slices of the bread, with buttered side down, and add 1-1/2 slices of the Provolone to each slice of bread. Follow with 2 slices of the salami, then with several pieces of the broccolini (you may have to cut the broccolini in half to fit better on the sandwiches). Finish with another 1-1/2 slices of Provolone on each.
- Top with the remaining slices of bread, buttered side up.
- Place the sandwiches on the panini press (still set to high), close, and cook for 3-4 minutes or until the cheese melts and the sandwiches turn golden. (If you don't have a panini press, see Notes below for a DIY press version.
- Remove, slice in half and serve immediately.
!If you don't have a panini press, try this trick for flattened, grilled sandwichesPlace a skillet over medium-high heat and spray lightly with nonstick cooking spray. Arrange the buttered sandwiches in the pan. Place a second skillet on top of the sandwiches and carefully place a few canned goods in the top skillet to help weigh it down to press the sandwiches. Cook for a few minutes, or until the sandwiches begin to toast and turn golden. Remove the top skillet, flip the sandwiches, and replace the top skillet. Cook for a few more minutes, or until golden.