Broccoli Rabe, Pear, and Fontina Sandwich

Note: Exclude the anchovies to make this a vegetarian sandwich....

Garlicky Broccoli Rabe, Fresh Mozzarella, and Tomato Jam Sandwich from Cutty's

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Broccolini Sandwich

the NEW Broccolini Sandwich I Can't Live Without This New Broccolini sandwich I just invented is so good it has changed the way I think of sandwiches and now I can’t live without it.

Roast Pork and Broccoli Rabe Sandwiches

These little sandwiches are time consuming, but super-simple to make, with only about 30 minutes of actual work involved. The rest is all about waiting for the slow-cooked pork to fully tenderize. It's a long wait, but it's worth it.

The Roast Pork with Broccoli Rabe and Provolone from Cutty's

Note: This recipe will make far more roast pork than you need for the sandwiches. It can be stored in a sealed container in the fridge for up to 5 days....

Grilled Broccoli Rabe

Broccoli rabe is grilled and tossed with red pepper flakes and a lemon vinaigrette.

Broccoli Salad With Radicchio, Basil, and Pistachios

The secret to the success of this broccoli salad is that it handles the florets and stems differently. The florets are blanched briefly, just long enough to soften them and make them juicy, while still preserving their crisp, fresh bite. The stems, meanwhile, are left raw, for a refreshing crunch. Tossed with radicchio and a bold vinaigrette made from basil and pistachios, this is a salad to make you love all the parts of broccoli.

Avocado Panini with Brie, Mozzarella, Sun Dried Tomatoes, and Basil

This is one gorgeous, gooey panino: ciabatta stuffed with buttery ripe avocado, oozing brie and fresh mozzarella, sharp-salty-sweet sun dried tomatoes, and summery basil. Light and decadent in one warm, crunchy, creamy package.

Grill-Pressed Italian Party Panini

Impressive in size, scope, and taste, this overstuffed Italian party panini was seriously one of the greatest things to come off my grill recently.

Panzanella With Artichokes, Black Olives, and Capers

As we move into the heart of summer and plump, juicy tomatoes begin to ripen on the vine, I start to crave panzanella. The simple, rustic salad from central Italy is made with stale bread and ripe tomatoes, epitomizing the classic Italian tradition of using leftover ingredients to create an amazing dish.