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Have you ever tried feeding broccoli rabe (or rapini as some call it) to an eight year old?  Or a ten year old?  Or a fourteen year old? 

It’s an exercise in futility.

It’s bitter.  And green. 

Very green.

Eight year old’s don’t like green, as a general rule.  And why have bitter when you can eat M&M’s?  This is eight year old thought processing at its finest.

But then, try again when you’re 18+ and all of a sudden you’ll be walking down the street one day and it will hit you that absolutely need to eat it on a sandwich made with good ciabatta and smothered in cheese.

I don’t make the rules. I just live by them.

Especially when the rules involve broccoli rabe, mozzarella, and ciabatta.  An Italian trilogy to be reckoned with if ever I’ve heard of one.

Broccoli Rabe and Mozzarella Sandwiches on Ciabatta
Serves 4-5

1 bunch broccoli rabe or rapini
2 tbsp olive oil
2 cloves garlic. minced
1/2 tsp red pepper flakes
4 oz mozzarella
1 loaf ciabatta bread
salt and pepper to taste

1. Bring a large pot of salted water to a boil.  When it is boiling, add in the broccoli rabe.  Boil for 2 minutes.  Drain.

2. Heat 2 tbsp oil in a large non-stick skillet.  Add in the garlic and cook 30 seconds.  Add in the broccoli rabe and red pepper flakes.  Add a pinch of salt, to taste.  Saute for 5 minutes.  Remove from heat.

3. On the ciabatta, layer the broccoli rabe with slices of mozzarella.  Place under the broiler until the cheese melts.