Name: Roast Beef-Broccoli Rabe Subs
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 14-ounce bag shredded coleslaw mix; 1 cup chopped giardiniera, plus 6 tablespoons brine; 1/4 cup extra-virgin olive oil; 2 teaspoons sugar; 3 cloves garlic, sliced; 1/4 teaspoon red pepper flakes; 1 1/2 cups low-sodium chicken broth; 1/2 teaspoon dried oregano; 1 small bunch broccoli rabe, trimmed and roughly chopped; 4 6-inch sesame sub rolls, split; 8 slices provolone cheese; 1-pound deli-sliced low-sodium roast beef

Directions

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.

Photograph by Ralph Smith

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Roast Beef-Broccoli Rabe Subs

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