Panini with Mortadella, Provolone and Broccoli Rabe | Christopher Kimball’s Milk Street | Recipes, T

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 2 medium garlic cloves, peeled and halved
• 1 pound bunch broccoli rabe, trimmed and chopped into rough ½-inch pieces
• Kosher salt
• 4 8-inch crusty rolls or ciabatta rolls
• 4 tablespoons jarred crushed red peppers (see headnote), divided
• 8 ounces sliced mortadella
• 8 ounces sliced provolone cheese, preferably aged provolone, slices cut in half