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Nutrition Facts
Serving Size 427 g
(Approx. 3 Servings)
Amount Per Serving
Calories 940 Calories From Fat 490
% Daily Value*
Total Fat 55 g 85%
Saturated Fat 15 g 75%
Trans Fat 0.0 g
Cholesterol 40 mg 13%
Sodium 1530 mg 64%
Total Carbohydrate 83 g 28%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 30 g
Vitamin A 170% Iron 35%
Vitamin C 320% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Broccolini Panini

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
3  People


Recipe makes 3 Servings

1/4 cup(s) extra virgin olive oil
1/2 Tsp crushed red pepper flakes, or as needed for heat level
3 garlic cloves, thinly sliced
12 Oz broccolini or baby broccoli, washed and dried
1/3 cup(s) Orti di Calabria Garlic, Tomato & Chilli Stir in Sauce, as needed for spreading on bread
3 H-E-B Ciabatta Rolls, sliced in half
8 Oz H-E-B Roasted Whole Piquillo Peppers, cut as needed for topping
6 Oz provolone cheese slices, as needed for sandwiches
1 cup(s) French's Crispy Jalapeños, as needed for topping
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Preheat a panini press to medium.
Place a non-stick skillet over medium-high heat, and add oil, red pepper flakes and garlic. Stir-fry 1 minute.
Add broccolini and stir-fry 4 to 6 minutes or until it just starts to get color. Season to taste, remove from heat and allow to cool slightly.
To build each sandwich, spread some garlic, tomato and chilli sauce on bottom half of roll followed by a few pieces of broccolini, roasted piquillo peppers and 1 slice of provolone cheese.
Add crispy jalapeños and top half of roll, press firmly to allow sandwich to hold together then place in panini press. Cook until crisp. Cut and serve.
Chef's Note: Feel free to add your favorite add-ons like mayo, mustard or hot sauce to the panini before pressing.


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