Garlicky Broccoli Rabe, Fresh Mozzarella, and Tomato Jam Sandwich from Cutty's

Ingredients

• 0.5 pound broccoli rabe 
• 1 teaspoon ginger fresh grated
• 1 pound mozzarella fresh drained thinly sliced
• 4 medium cloves garlic minced
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon pepper black
• 2 servings kosher salt 
• 2 tablespoons juice of lemon 
• 2 servings olive oil extra virgin extra-virgin
• 1.5 pound plum tomatoes cored coarsely chopped
• 0.5 cup provolone cheese shredded
• 1 pinch pepper red
• 4 large hotdog buns or any soft crusty sandwich roll) cemita-style
• 1 cup sugar 

Equipment

• bowl
• frying pan
• pot
• dutch oven
• salad spinner
• panini press

Directions

1. Combine tomatoes, lemon juice, ginger, sugar, cumin, black pepper, pepper flakes, and salt in a medium heavy-bottomed sauce pot and cook over medium-high heat until bubbling. Reduce heat to low and gently simmer, stirring occasionally, until mixture is thick and syrupy, about 1 hour. Cool the jam, season with salt and pepper to taste.
2. For the broccoli rabe: Bring a gallon of water to a boil over high heat.
3. Add broccoli rabe and 2 tablespoons salt. Cook, stirring constantly until water returns to a boil, about 1 minute.
4. Transfer broccoli to bowl of ice water and let sit 2 minutes.
5. Drain well in a salad spinner and chop into 1-inch pieces.
6. Transfer to medium bowl.
7. Add garlic, pepper flakes, and olive oil to a small skillet and heat over low heat until garlic is sizzling, about 5 minutes.
8. Pour garlic oil over broccoli rabe and toss to combine. Season with salt and pepper to taste, then stir in cheese.
9. Split sandwich rolls.
10. Spread a few tablespoons tomato jam on top side of rolls.
11. Spread broccoli rabe on bottom sides and top with mozzarella. Season with salt and drizzle with olive oil. Close sandwiches and toast on a panini press or in a large skillet weighted down with a Dutch oven until crisp and melted.
12. Cut as desired and serve.