• Currently 4/5
Prep Time: 15 minutes/Cook Time: 35 minutes
1 lb. broccoli rabe, trimmed
2 medium peppers, seeded and cut into eighths
1 small onion, thinly sliced
2 tablespoons olive oil
2 to 3 long (10- to 12-in.) hero rolls, split
12 oz. marinated artichokes, drained and chopped
8 oz. sun-dried tomatoes packed in oil, drained and thinly sliced
1/2 cup pickled pepper slices, drained
4 oz. thinly sliced sharp provolone cheese
1. Heat large covered saucepot of salted water to boiling on high.  Preheat oven to 425 degrees.  To boiling water, add broccoli rabe; cook 6 minutes or until stems are tender. Drain; rinse with cold water.  Drain well and gently squeeze dry, then coarsely chop; set aside.
2. On large rimmed baking sheet, toss peppers, onion, oil and 1/4 teaspoon each salt and pepper; spread in single layer.  Roast 20 minutes or until brown.
3. Pull some bread from inside bottom halves of rolls; save for another use.  Layer bottoms of rolls with artichokes, broccoli rabe, sun-dried tomatoes, onion mixture, pickled peppers and then cheese.
4. Arrange on foil-lined cookie sheets.  Bake 8 minutes or until cheese has melted; after 3 minutes, add tops of rolls to oven to toast.  Replace tops; cut sandwiches into smaller pieces for serving.
Serves 8

Each Serving: 330 cal, 19 g fat (5 g sat fat), 720 mg sod, 33 g carbs, 5 g fiber, 12 g pro.
Meal   LunchDish   Sandwich/Wrap
Cooking Method   BakedMain Ingredient   Vegetables
Prep Time   15 to 30 minutesCooking Time   15 to 30 minutes

Eileen Stalec

Member since Dec 2008

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