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.
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
