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Roast Beef, Broccoli Rabe, and Provolone Sandwiches

Photo: Randy Mayor; Styling: Claire Spollen


Serves 4 (serving size: 1 sandwich)

Transform deli roast beef from a mundane lunch staple to a dinner-worthy entrée with the addition of this garlicky broccoli rabe sauté.


  • 8 ounces broccoli rabe, stem ends removed
  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 8 (1-ounce) slices rustic whole-grain bread
  • 8 ounces thinly sliced low-sodium roast beef (such as Boar's Head)
  • 3 ounces thinly sliced provolone cheese

Nutrition Information

  • calories 357
  • fat 14.1 g
  • satfat 5.6 g
  • monofat 4.5 g
  • polyfat 1.6 g
  • protein 30 g
  • carbohydrate 29 g
  • fiber 4 g
  • cholesterol 45 mg
  • iron 4 mg
  • sodium 583 mg
  • calcium 252 mg

How to Make It

  1. Preheat broiler to high.

  2. Bring 8 cups of water to a boil in a saucepan. Cut broccoli rabe into 2-inch pieces. Add to pan; boil 1 1/2 minutes. Drain. Pat dry with paper towels.

  3. Heat a large nonstick skillet over medium heat. Add oil; swirl. Mince 3 garlic cloves; add to pan. Cook 30 seconds, stirring constantly. Add broccoli rabe; cook 2 minutes. Stir in pepper and salt.

  4. Place bread slices on a baking sheet; broil 2 minutes or until toasted. Cut remaining garlic clove in half; rub bread slices with cut side of garlic. Top 4 bread slices evenly with roast beef, broccoli rabe, and cheese. Broil 30 seconds or until cheese melts. Top with remaining bread slices.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit