Ingredients
1 bunch broccoli rabe, trimmed
Coarse salt
1 tablespoon extra-virgin olive oil
1 clove garlic, thinly sliced
2 tablespoons plus 2 teaspoons fig jam
8 slices best-quality white bread
1 tablespoon plus 1 teaspoon Dijon mustard
8 ounces fontina, thinly sliced
8 ounces sliced ham
Unsalted butter, room temperature, for brushing
1/4 cup grated Gruyere
Parmesan Bechamel
Preparation
Preheat oven to 450 degrees with rack in bottom third. Blanch broccoli rabe in batches in a pot of salted boiling water until just tender, about 2 minutes. Drain.
Heat oil in a large skillet over medium heat. Add garlic; cook, stirring, 30 seconds. Add broccoli rabe; cook, stirring, 2 minutes. Season with salt. Let cool slightly, then finely chop.
For each sandwich, spread 2 teaspoons jam on one bread slice and 1 teaspoon mustard on another. Layer one slice with cheese, broccoli rabe, and ham, dividing evenly. Close sandwich; brush each side with butter.
Place the sandwiches on a baking sheet, top with 2 tablespoons bechamel and 1/4 cup grated Gruyere. Broil until golden brown and bubbling, about 10 minutes.
