Broccoli Rabe and Provolone Grinders

Name: Broccoli Rabe and Provolone Grinders
Yield: 4 servings
Ingredients: 1 6 tablespoons olive oil, divided; 1 3 garlic cloves, thinly sliced; 1 1/2 teaspoon crushed red pepper flakes; 1 1 15-ounce can cannellini (white kidney) beans with liquid; 1 Kosher salt, freshly ground pepper; 1 4 bunches broccoli rabe (rapini, 4-5 pounds), ends trimmed; 1 Kosher salt; 1 1/2 cup olive oil, divided, plus more; 1 1 head of garlic, cloves peeled and thinly sliced; 1 1 1/2 teaspoons crushed red pepper flakes; 1 3 tablespoons (or more) fresh lemon juice; 1 Freshly ground black pepper; 1 8 6"-8"-long French rolls, split lengthwise; 1 8 ounces thinly sliced provolone piccante or other aged provolone cheese; 1 1 Fresno chile or red jalapeño; 1 seeded; 1 very thinly sliced

From the kitchen of Carly

Bitter broccoli rabe meets creamy white bean spread on a crusty grinder, finished with garlicky, spiced oil that brings everything together. These sandwiches are hearty enough for lunch, simple enough for dinner, and addictively good either way.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

16 tablespoons olive oil, divided
13 garlic cloves, thinly sliced
11/2 teaspoon crushed red pepper flakes
11 15-ounce can cannellini (white kidney) beans with liquid
1Kosher salt, freshly ground pepper
14 bunches broccoli rabe (rapini, 4-5 pounds), ends trimmed
1Kosher salt
11/2 cup olive oil, divided, plus more
11 head of garlic, cloves peeled and thinly sliced
11 1/2 teaspoons crushed red pepper flakes
13 tablespoons (or more) fresh lemon juice
1Freshly ground black pepper
18 6"-8"-long French rolls, split lengthwise
18 ounces thinly sliced provolone piccante or other aged provolone cheese
11 Fresno chile or red jalapeño
1seeded
1very thinly sliced

Instructions

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.
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°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.