Broccoli Rabe and Provolone Grinders

Hearty Italian-style sandwiches featuring garlicky sautéed broccoli rabe, creamy white bean spread, spicy provolone cheese, and fresh chiles on crusty French rolls. A perfect combination of bitter greens, creamy beans, and sharp cheese.

8 servings

45 min

Published October 4, 2025

Ingredients

•6 tablespoons olive oil, divided
•3 cloves garlic
•½ teaspoon crushed red pepper flakes
•1 can cannellini beans
•to taste Kosher salt and pepper
•4 bunches broccoli rabe
•to taste Kosher salt
•½ cup olive oil
•1 head garlic
•1½ teaspoons crushed red pepper flakes
•3 tablespoons fresh lemon juice
•to taste black pepper
•8 rolls French rolls
•8 ounces provolone cheese
•1 whole Fresno chile
•seeded
•very thinly sliced

Cooking Instructions

1.
Heat 3 tablespoons oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 tablespoons oil. Process until smooth. Season with salt and pepper.
15 min
2.
Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.
10 min
3.
Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2-3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4-5 minutes. Add remaining 1/4 cup oil and 3 tablespoons lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.
10 min
4.
Arrange racks in top and bottom thirds of oven; preheat to 400°F. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7-10 minutes. Top, slice, and serve.
10 min

Ingredients

•6 tablespoons olive oil, divided

•3 cloves garlic

•½ teaspoon crushed red pepper flakes

•1 can cannellini beans

•to taste Kosher salt and pepper

•4 bunches broccoli rabe

•to taste Kosher salt

•½ cup olive oil

•1 head garlic

•1½ teaspoons crushed red pepper flakes

•3 tablespoons fresh lemon juice

•to taste black pepper

•8 rolls French rolls

•8 ounces provolone cheese

•1 whole Fresno chile

•seeded

•very thinly sliced

Cooking Instructions

Heat 3 tablespoons oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 tablespoons oil. Process until smooth. Season with salt and pepper.

15 min

Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop.

10 min

Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2-3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4-5 minutes. Add remaining 1/4 cup oil and 3 tablespoons lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool. DO AHEAD: Can be made one day ahead. Cover and chill.

10 min

Arrange racks in top and bottom thirds of oven; preheat to 400°F. Open rolls and arrange on 2 rimmed baking sheets. Drizzle generously with oil. Spread bean purée on one side of each roll; add broccoli rabe. Top with cheese, then chile. Toast, rotating pans after 5 minutes, until cheese is melted, 7-10 minutes. Top, slice, and serve.

10 min