Baby Broccoli & Fontina Paninis

Wash and dry the fresh produce. Heat a small pot of water to boiling on high. Halve the rolls. Peel the garlic; using the flat side of your knife, gently smash each clove once. Cut off and discard the bottom inch of the baby broccoli; roughly chop. Thinly slice the cheese (discarding any rind). Thinly slice the piquante peppers. Roughly chop the pistachios. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop.

Carefully add the egg to the pot of boiling water and cook for exactly 9 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked egg. Transfer to a cutting board; thinly slice. Season with salt and pepper.

While the egg cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic, baby broccoli and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the baby broccoli is bright green and slightly softened. Add half the vinegar and 1/3 cup of water; cook, stirring occasionally, 6 to 8 minutes, or until the baby broccoli has softened and the liquid has cooked off. Transfer to a bowl; carefully discard the garlic cloves. Season with salt and pepper to taste. Rinse and wipe out the pan.

Place the rolls on a clean, dry work surface. Divide the cooked baby broccoli, sliced egg, cheese and piquante peppers between the roll bottoms. Season with salt and pepper. Complete with the roll tops.

In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the paninis. Place a heavy pot (or pan) on top to press down. Cook, occasionally pressing down on the pot, 3 to 5 minutes per side, or until the rolls are browned and the cheese has melted. (If the pan seems dry, add 1 teaspoon of olive oil before flipping the paninis.) Transfer to a cutting board and cut in half on an angle.

While the paninis cook, to make the dressing, in a bowl, combine the crème fraîche and remaining vinegar. Drizzle with olive oil; season with salt and pepper to taste. Just before serving, in a large bowl, combine the arugula, pistachios and olives. Season with salt and pepper. Add enough of the dressing to coat the salad (you may have extra dressing). Toss to thoroughly coat; season with salt and pepper to taste. Divide the cooked paninis and salad between 2 dishes. Enjoy!