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Italian Broccoli Rabe Grinder

Rated as 4.88 out of 5 Stars

"A favorite Italian grinder growing up found only in fine traditional Italian restaurants."
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35 m servings 800
Original recipe yields 4 servings (4 sandwiches)


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  1. Heat olive oil in a deep saucepan over medium heat. Stir garlic into the oil; cook and stir until softened but not browned, about 1 minute. Add the crushed red pepper and pepperoni; cook and stir to blend flavors, about 1 additional minute.
  2. Stir in the broccoli rabe, coating the leaves well with oil. Cover and cook until broccoli rabe is fully wilted and soft, about 15 minutes. Season with salt.
  3. Place a piece of cheese on cut side of each roll; fill with the broccoli rabe mixture. Serve warm.


  • Cook's Notes
  • Soak the broccoli rabe in clean, cold water before cooking to be sure to remove any grit.
  • The key to cooking these is they need to be tender, (like cooked spinach) simmering covered until tender is the key once they've reduced in size.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 800 calories; 58.2 38.3 30.9 69 1310 Full nutrition

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Read all reviews 7
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I still can't figure out the relation to the dish from the comment above, but this is a fabulous traditional grinder. Add prosciutto (aged Italian ham) and it's over the top!!

5 STARS! Archie Bunker was a great cook off camera!

Mine ended up tasting like a lot of pepperoni in a cheap sandwich. However, I didn't follow the directions. I used about double the pepperoni and left out the red pepper flakes. I also used beet...

Moved this into the rotation after getting great reviews from the entire family. Made the broccoli version and did a spicy Italian sausage version. Wrapped the grinders in foil and put the in th...

I made this today. The taste was good, however, next time I would cut the broccoli rabe into bite sized pieces before cooking. The recipe called for it to be trimmed and I thought that meant to ...

Delicious! The only change I made was that I used a whole grain tortilla instead of the Italian roll.

Excellent! I wouldn't change a thing.