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Chilli and broccolini panini
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Italian flag-inspired panini stuffed with gooey melted provolone.
Ingredients:
  • 1 bunch broccolini
  • 12 slices day-old thick sliced white bread
  • 120g thickly sliced provole cheese
  • 2 long fresh red chillies, seeded, cut into thin strips
  • 9.20 gm olive oil
Instructions:
  • Separate the broccolini heads from the stalks and set the stalks aside for later. Boil the broccolini heads in a small saucepan for 2 minutes until they reach a tender-crisp texture. Drain and cool them under cold running water. Chop coarsely.
  • Cut 12 discs from the bread using an 8.5cm fluted cutter. Top 6 bread discs each with broccolini, provolone cheese, and chili, then cover with the remaining bread discs.
  • Preheat the oven to 200C. Heat half of the oil in a non-stick frying pan over medium-high heat. Sear half of the panini for 1 minute on each side until lightly golden. Transfer to a baking tray. Repeat with the remaining oil and panini. Bake the panini for 5 minutes until the provolone cheese melts. Cut the panini in half.

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