This recipe was inspired by a sandwich (called a “puccia”) I had in Lecce, Italy that I kept going back for. It was served warm and had broccoli rabe (rape), sausage (salsiccia), and lots of melty provolone (provola). This is my version but instead of adding sausage, I flavored the broccoli with sausage flavorings. It’s best on thick crusty bread, but you really can’t go wrong! I originally made this on the stove, but after also testing it on the grill, I much prefer it that way (see “grilling instructions”)!
Ingredient Highlight
Broccoli! This mighty cruciferous veggie is packed full of nutrients like vitamin K, vitamin C, folate, fiber, iron and calcium. It’s also loaded with antioxidant compounds like sulforaphane, kaempferol, and quercetin. Plus, it’s large tree-like flowery heads absorb sauces extremely well, making it one of my favorite veggies for things like stir-fry’s and anything with a sauce or dressing!
Servings 2 large sandwiches
Prep Time 5 minutes 
Cook Time 15 minutes Ingredients
- 3 cups chopped broccoli florets
- 1 tbsp olive oil
- 3 cloves garlic, chopped or smashed
- 2 tsp fennel seed
- ¼ tsp red pepper flakes (optional, for spice)
- ½ tsp kosher salt
- 8-10 slices provolone cheese (about 4-5 oz per sandwich)
- 4 slices of bread*
- Olive oil, for brushing the bread
- *Nice thick crusty sourdough bread is the best for this, but use whatever you can find!
- No lid for your skillet? ~Just cover it with a baking sheet!
Instructions
- In a large skillet over medium-high heat, add the broccoli and ⅓ cup of water. Cover the skillet and let the water come to a simmer, then reduce the heat to medium and let the broccoli steam for 5 minutes, or until fork tender and water has evaporated. If there is still water in the pan when you remove the lid, just increase the heat a bit and boil it off.
- Push the broccoli to the edges of the skillet and add the oil into the center along with the garlic, fennel, and red pepper flakes (if using). Cook for 30 seconds, stirring often, to toast the spices and garlic in the oil. Add the salt and stir the broccoli to coat in the oil for about 1 minute. Transfer to a bowl, scraping out all the seeds and garlic.
- Brush one side of each slice of bread lightly with olive oil (or smear with butter or mayonnaise). Flip so the oiled side is down and place 2-3 cheese slices on top. Add plenty of the broccoli mixture, then top with 2-3 more slices of cheese. Place the other slice of bread on top (oiled side facing up).
- Carefully wipe out the skillet and turn the heat to medium-high. Carefully place the sandwich into the skillet. Let cook for about 3-4 minutes, pressing down occasionally with a spatula to ensure even crisping. Carefully flip, press down again with the spatula, cover with a lid, and let cook for about 3-4 more minutes (covering it will help the cheese to melt). Cut in half and devour!
Grilling instructions:
- Place a cast-iron skillet on one side of your grill. Turn all of the burners on high, cover, and let the pan heat up for 5-10 minutes. Reduce the heat to medium. Add the broccoli to the skillet, then cover and let cook for 5 minutes, stirring halfway through, or until the broccoli is tender.
- Add the oil, garlic, spices, and salt and cook, stirring often, for about 1 minute. Remove from the grill. Follow instructions for making the sandwich. Grill over medium heat for about 5 minutes, covered, or until the bread is nice and golden/charred and crispy. Carefully flip and repeat.
Items you can prep ahead (optional)
- Chop up 3 cups worth of broccoli
- Chop 3 cloves garlic
- Make the broccoli filling
Substitutions:
- To make vegan, substitute with a melty vegan cheese alternative.
- To make gluten-free, use your favorite gluten-free bread.
- Use your favorite cheese! Sharp cheddar or mozzarella would also be delicious.
- You could totally just make this with steamed broccoli and skip the flavorings.
- Make it a quesadilla! Use tortillas instead of bread.
- Make it an open-faced sandwich! Top with the broccoli and put cheese on top. You could broil it in the oven or cook in a covered skillet.
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- If you’ve made the sandwich and put it in the fridge, just rewarm it in a skillet covered with a lid until the cheese is melted or pop it in the microwave in a pinch.
- Use the broccoli filling on bowls, salads, or enjoy with eggs for breakfast.
- Make a quesadilla or open-faced sandwich.
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