Broccoli Rabe and Provolone Grinders |
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Prep Time: 75 Minutes Cook Time: 15 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Lots of oozy cheese and garlic make these vegetarian heros hearty enough to satisfy the most ardent carnivore. Ingredients:
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 pepper |
4 bunches broccoli rabe (rapini, 45 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 -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:
1. For 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.
2. For 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.
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, 23 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 45 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.
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, 710 minutes. Top, slice, and serve.
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