8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A favorite Italian grinder growing up found only in fine traditional Italian restaurants.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

800 calories; 58.2 g total fat; 69 mg cholesterol; 1310 mg sodium. 38.3 g carbohydrates; 30.9 g protein; Full Nutrition


Reviews (7)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/05/2010
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!!
(14)

Most helpful critical review

Rating: 4 stars
07/19/2010
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 greens instead of the broccoli and mozzarella instead of the provolone. I think all the substitutions would have been okay if I would have kept the ratios the same. Keep the ratios correct.
(7)
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/05/2010
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!!
(14)
Rating: 5 stars
01/04/2010
5 STARS! Archie Bunker was a great cook off camera!
(8)
Rating: 4 stars
07/19/2010
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 greens instead of the broccoli and mozzarella instead of the provolone. I think all the substitutions would have been okay if I would have kept the ratios the same. Keep the ratios correct.
(7)
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Rating: 5 stars
06/19/2014
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 the over for 15 minutes at 350 This melted the cheese and made the rolls soft and crusty. Fantastic.
(1)
Rating: 5 stars
04/30/2015
Delicious! The only change I made was that I used a whole grain tortilla instead of the Italian roll.
Rating: 5 stars
10/28/2013
Excellent! I wouldn't change a thing.
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Rating: 5 stars
05/16/2018
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 trim the ends. Eating was difficult because the stems were stringy. Other than that it was good.