Roast Beef, Broccoli Rabe, and Provolone Sandwiches
- 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
- 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
Preheat broiler to high.
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.
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.
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.
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