Broccoli Rabe Panini with Mozzarella

This recipe was a disappointment…..perhaps I misinterpreted what Deb wrote in the headnotes, but I was expecting a method of preparing this vegetable that toned down its inherent bitterness. This doesn’t come close. The onions caramelized in butter and the mozzarella were nice complements to it, but they don’t mask the bitterness.

Another issue is that you’re asked to exclude the stems…….exactly what is one supposed to do with (edible) broccoli rabe stems? It’s not a vegetable anyone would willingly add to a stock…..I sliced them thinly and cooked them with the leaves and florets.

I would actually make this sandwich again but I would first blanch the vegetable, a step I find goes a long way in reducing the bitterness.