- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 790
- Total Fat
- 41 grams
- Saturated Fat
- 13 grams
- Cholesterol
- 66 milligrams
- Sodium
- 1136 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 10 grams
- Protein
- 37 grams
- Sugar
- 13 grams
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.
