Broccoli Rabe & Fresh Mozzarella Panini

• 1/2 a bunch of fresh broccoli rabe, chopped into thirds
• 4 flat anchovies packed in oil, finely chopped
• 4-6 garlic cloves, sliced thin
• 1 tablespoon extra-virgin olive oil
• pinch of salt
• 2 wedges ciabetta bread (or other hearty bread), sliced in half
• 4 thin slices fresh mozzarella
• harissa

1. Quickly steam (or blanch) the broccoli rabe until it is just crisp tender and set aside.
2. Cook the anchovies and garlic in olive oil until the garlic just begins to turn golden and the anchovies begin to dissolve, about 2-3 minutes. Add the broccoli rabe to the pan, sprinkle it with a pinch of salt and cook (stirring frequently) an additional 3-4 minutes.
3. Heat a panini or sandwich press according to manufacturer's instructions until hot. Brush one side of the bread slices with olive oil and place on a work surface. Layer the broccoli rabe mixture and two slices of mozzarella on each bottom slice. Spread the top slice with harissa and place on the sandwich.
4. Put sandwiches on the press, pull down the top and cook until the cheese has melted and the ciabatta is browned and crisp, 4 to 7 minutes.

broccoli rabe, anchovies, garlic, extravirgin olive oil, salt, bread, thin slices fresh mozzarella, harissa

Taken from food52.com/recipes/26849-broccoli-rabe-fresh-mozzarella-panini (may not work)