Sautéed Broccoli Rabe with Golden Raisins, Pine Nuts, and Pecorino Romano on Ciabatta Bread

There are big, bold flavors in this tasty combination. The ingredients here have a natural affinity for one another and come together without a hitch. Make this easy for yourself by preparing the broccoli rabe sauté in advance. As for the bread, we always recommend toasting it for panini-reason being that you don't want it to be chewy. If ciabatta is unavailable, simply use a baguette, and toast it as well.

A note on Pecorino Romano: It can be tricky to slice. For optimum results, have the cheese at room temperature and slice it with a cheese slicer or a sharp knife. Shards taste just as good if you can't get thin even slices.