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Broccoli Rabe, Sausage and White Bean Grinders


  • White Bean Puree:
  • 6 Tbsp. olive oil, divided
  • 1 can (15 oz.) cannellini beans, NOT drained
  • 3 cloves garlic, thinly sliced
  • 1/2 tsp. crushed red pepper flakes
  • Sandwiches:
  • 4 to 5 lb. broccoli rabe, ends trimmed
  • 1/2 cup olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 head of garlic, peeled, thinly sliced
  • 1-1/2 tsp. crushed red pepper flakes
  • 1-1/2 lb. cured sausage, cut into 8 pieces (each 4-inches long)
  • 8 French rolls (each 6 to 8 inches long), horizontally cut in half
  • 16 slices (1/2 oz. each) thinly sliced aged Provolone cheese
  • 1 Fresno chile or red jalapeño, seeded, thinly sliced


  • 1. For White Bean Puree, cook beans, garlic and red pepper flakes in 4 Tbsp. of the oil in medium skillet on medium heat, 4 minutes. Bring to boiling; reduce heat to medium-low. Simmer, uncovered, 10 minutes. Remove from heat; cool slightly. Puree mixture in a food processor, using remaining 2 Tbsp. of oil, if necessary, to thin. Set aside.
  • 2. For Sandwiches, boil broccoli rabe in large saucepan in water to cover 3 minutes; drain. Cool slightly; chop.
  • 3. Cook lemon juice, garlic, red pepper flakes and broccoli rabe in oil in large skillet on medium heat 4 minutes.
  • 4. Heat sausage in salamander or broiler 5 to 6 minutes, turning occasionally, until internal temperature reaches 165°F.
  • 5. Spread cut surfaces of rolls with White Bean Puree. Divide sausage, cheese and broccoli rabe mixture over bottom of rolls. Cover with top of rolls. Garnish sandwiches with a few pepper slices and serve.
  • Nutritional information per serving: Calories 813; Total Fat 49g; Saturated Fat 17g;
  • Trans. Fat 0g; Cholesterol 77mg; Sodium 1747mg; Total Carbohydrate 60g; Dietary Fiber 4g;
  • Total Sugars 5g; Protein 38g