Philadelphia Broccoli Rabe and Provolone Hoagies

Ingredients

• 2 bunches broccoli rabe, trimmed
• 8 oz sharp provolone, sliced
• 4 long rolls
• 1/3 cup olive oil, divided
• 6 garlic cloves, thinly sliced
• 1/2 tsp red pepper flakes
• 1 small red bell pepper, sliced
• 1 lemon, half juiced and half cut into wedges
• 2 tbsp chopped fresh herbs
• Salt and black pepper

Steps

1. Bring a large pot of well-salted water to a rolling boil and blanch the broccoli rabe for 2 minutes, until the stems are just tender.
2. That blanch is what takes the harsh bitterness out of broccoli rabe. Taken straight to the pan raw it stays aggressively bitter and tough.
3. Drain it and plunge it into iced water for 1 minute to stop the cooking and fix the colour, then drain again and squeeze it dry in handfuls.
4. Chop it roughly into 2-inch lengths.
5. Heat 3 tablespoons of the oil in a wide skillet over medium-low heat and cook the sliced garlic and red pepper flakes for 2 to 3 minutes, until the garlic is pale gold and fragrant but not browned.
6. Raise the heat, add the bell pepper and the squeezed broccoli rabe, and toss for 4 to 5 minutes, until hot through and the edges catch a little colour. Season and add the lemon juice.
7. Split the rolls, brush the insides with the remaining oil, and toast them under a hot broiler for 1 to 2 minutes until crisp.
8. Pile the greens into the rolls, lay the provolone over, and broil for 1 to 2 minutes, watching constantly, until the cheese melts and bubbles. Serve with the herbs and lemon wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.