Broccoli Rabe And Provolone Grinders by Lily 🌸 - Musely
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Broccoli Rabe And Provolone Grinders

posted in Food & Drink > Recipes
  • Lots of oozy cheese and garlic make these vegetarian heros hearty enough to satisfy the most ardent carnivore.

    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 pepper

    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"-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


    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.

    For sandwiches
    Cook broccoli rabe, 1 bunch at a time, in a big pot of boiling salted water for 2 min. (return to a boil b/w batches). Transfer broccoli rabe to a baking sheet; cool. Squeeze dry; coarsely chop.
    Heat a large pot over medium heat; add 1/4 cup oil, garlic, & red pepper flakes. Cook, stir often, until garlic is fragrant & 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 & 3 tablespoons lemon juice. Season with salt, pepper, & more juice, if desired.

    -continued ->

  • 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°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.

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