Beef Broccoli Rabe And Provolone Sandwich Food

ITALIAN PORK SANDWICH WITH BROCCOLI RABE AND SHARP PROVOLONE

Steps:

• Preheat the oven to 400 degrees F and a grill pan over medium-high heat.
• Sprinkle the pork tenderloin generously with salt. Coat the preheated grill pan with oil. Sear the tenderloin on all sides until golden brown and internal temperature reaches 145 F, about 10 minutes. Remove from heat and allow to rest for 5 to 7 minutes. Cut into 1/4-inch-thick slices.
• Toast the rolls, cut side-down, on the grill pan allowing the bread to crisp up and soak up the flavor from the pork. Remove from heat and set aside.
• Meanwhile, whisk together the mayonnaise, Parmesan, Calabrian chiles and vinegar in a small bowl.
• Bring a large pot of salted water to a boil. Fill a large bowl with salted water and ice. Add the broccoli rabe to the boiling water and cook until just tender, about 1 minute. Remove from boiling water and drop immediately into the ice bath. Once cool, remove, drain and roughly chop.
• Coat a large skillet with oil and heat. Add the garlic and cook, stirring, until just soft, about 1 minute. Add the broccoli rabe, season with salt and saute until heated through.
• Build the sandwiches: Spread the mayonnaise-chile mixture on the toasted sides of a roll. Top the bottom of the roll with half the pork, broccoli rabe and provolone cheese. Top with top piece of the roll and transfer to a baking tray. Build the second sandwich with the remaining ingredients. Bake just until cheese melts, about 3 minutes.
• Slice each sandwich in half and serve!

BEEF, BROCCOLI RABE AND PROVOLONE SANDWICH

Steps:

• Preheat a panini press or griddle. Bring a large pot of water to a boil. Add the broccoli rabe and cook until bright green, about 3 minutes. Drain well.
• In a large skillet, heat the 1/4 cup of oil. Add the minced garlic, anchovy paste and crushed red pepper (if using) and cook over moderately high heat for 10 seconds. Add the broccoli rabe and season with salt and pepper (if desired). Cover and cook over moderately high heat, stirring occasionally, until the broccoli rabe is tender, about 5 minutes.
• Layer 2 slices of provolone on the bottom of each slice of bread. Slather on some dijon mustard. Top with the broccoli rabe, beef, bell peppers and the remaining provolone. Close the sandwich and brush lightly with oil. Grill the sandwiches until toasted and the cheese is melted, about 7 minutes. Serve hot.

ROAST BEEF-BROCCOLI RABE SUBS

Steps:

• Preheat the oven to 450 degrees F. Combine the coleslaw mix, giardiniera and brine, 2 tablespoons olive oil and the sugar in a large bowl; toss well. Set aside at room temperature.
• Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the garlic and cook until just golden, about 2 minutes. Add the red pepper flakes and chicken broth. Bring to a simmer and stir in the oregano; cook 2 to 3 minutes. Add the broccoli rabe, cover and cook until just tender, about 3 minutes.
• Arrange the rolls cut-side up on a baking sheet and bake until just lightly toasted, 2 to 3 minutes. Remove and immediately top each with 2 slices cheese; let melt slightly.
• Remove the broccoli rabe to a bowl using tongs and add the roast beef to the pot. Cover and simmer until hot, about 1 minute. Divide the roast beef among the rolls and top with the broccoli rabe. Serve with the slaw.

BROCCOLI RABE AND PROVOLONE PANINI

Steps:

• Preheat a panini press. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Transfer the garlic to a food processor or mini chopper. Add 2 tablespoons water to the skillet, then add the broccoli rabe in batches, allowing each batch to wilt slightly before adding the next. Cook, stirring frequently, until crisp tender, about 3 minutes; season with salt and crushed red pepper.
• Add the sun dried tomatoes and 4 tablespoons olive oil to the garlic and process to form a paste. Add the pine nuts and parmesan cheese and pulse until the pine nuts are finely chopped.
• Brush each slice of bread on one side with the remaining 3 tablespoons olive oil and place oiled side down on a work surface. Top the bread with the sun dried tomato pesto. Divide the broccoli rabe among the 4 slices of bread and top with the provolone. Set the remaining bread slices in place, oiled side up.
• Working in batches, grill the sandwiches in the panini press until the bread is crisp and golden, about 1 minute.