_ Ingredients
2 med. peppers, seeded and cut into eights
1 lb. broccoli rabe, trimmed
2 tbsp. olive oil
1 sm. onion, thinly sliced
4 (10- to 12-in.) hero rolls, split
8 oz. sun-dried tomatoes packed in oil, drained and thinly sliced
12 oz. marinated artichokes, drained and chopped
4 oz. thinly sliced sharp provolone cheese
1/2 c. pickled pepper slices, drained
_ Directions
Heat large covered saucepot of salted water to boiling on high.
Preheat oven to 425 degrees F.
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.
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.
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.
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.
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