- 4
Ingredients
- 1 large loaf of semolina bread
- salt
- 2 bunches of broccoli rabe
- 3 Tbsp. EVOO
- 1 pound bulk hot or sweet chicken or pork sausage
- 3-4 garlic cloves, chopped
- black pepper
- freshly grated nutmeg
- 1 cup grated parmigiano-reggiano
- 2 cups shredded provolone
- 8 thin slices of mozzerella
Preparation
Step 1
Preheat the oven to 375. Halve the bread lengthwise and scoop out the insides.
Heat about 2 inches of water in a deep skillet over high heat and bring to a boil. Salt the water. Trim the ends off the broccoli rabe and cut into 3-4 inch pieces. Cook in the salted water, adding the rabesin stages as they wilt down- it a mountain of greens! Reduce the heat and simmer for 5 minutes. Drain the broccoli rabe, rinse under cold water, and reserve.
Heat the EVOO in a large skillet over medium to medium-high heat. Add the sausage and cook breaking it up into crumbles as it browns. Add the garlic and cook for 2 minutes, then add the rabe and heat through. Season with salt, pepper, and nutmeg to taste.
Fill the bread with the broccoli rabe and sausage and top with the parmigiano, provolone, and mozzerella. Close up the sandwich, wrap in foil and bake to melt the cheese, 12-15 minutes. cut into thick portions and serve.