Categories: Sandwiches
Ingredients
- 14 oz. bag shredded coleslaw mix
- 1 cup chopped giardiniera, plus 6 tbsp. brine
- 1/4 cup olive oil
- 2 tsp sugar
- 3 garlic cloves, sliced
- 1/4 tsp red pepper flakes
- 1 1/2 cups chicken broth
- 1/2 tsp dried oregano
- 1 small bunch broccoli rabe, trimmed and roughly chopped
- 4 6-inch sesame sub rolls, split
- 8 slices provolone
- 1 lb. deli-sliced roast beef
Directions
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Preheat the oven to 450. Combine the coleslaw mix, giardiniera and brine, 2 tbsp. olive oil and the sugar in a large bowl; toss well. Set aside at room temp.
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Heat the remaining 2 tbsp. 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.
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Arrange the rolls cut-side up on a baking sheet and bake until just lightly toasted, 2-3 minutes. Remove and immediately top each with 2 slices cheese; let melt slightly.
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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.