Broccoli Rabe & Provolone Grinders

Photo by Tempest R.
Adapted from bonappetit.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • For White Bean Purée:

  • 6

    tablespoons olive oil, divided

  • 3

    garlic cloves, thinly sliced

  • 1/2

    teaspoon crushed red pepper flakes

  • 1

    15-ounce can cannellini (white kidney) beans with liquid

  • Kosher salt

  • Freshly ground blsck pepper

  • For Sandwiches:

  • 4

    bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed

  • Kosher salt

  • 1/2

    cup olive oil, divided, plus more

  • 1

    head of garlic, cloves peeled and thinly sliced

  • 1 1/2

    teaspoons crushed red pepper flakes

  • 3

    tablespoons (or more) fresh lemon juice

  • Freshly ground black pepper

  • 8

    6–8-inch long French rolls, split lengthwise

  • 8

    ounces thinly sliced provolone piccante or other aged provolone cheese

  • 1

    Fresno chile or red jalapeño, seeded, very thinly sliced

Directions

To Make White Bean Purée: 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. To Make Sandwiches: 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. 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. Arrange racks in top and bottom thirds of oven; preheat to 400°. 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.

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