Sausage and Broccoli Rabe Hoagies
Makes 4 sandwiches
In this hoagie—a sandwich also known outside of Philly as a sub, hero, Italian sandwich, or grinder—savory sausage and bitter broccoli rabe unite over a layer of creamy melted cheese. It’s inspired by the Philly-style Italian pork sandwich made of pulled pork and smothered in juicy spinach or broccoli rabe, but sausage is a quicker alternative to the roast pork. If there are any leftovers from your Boneless Pork Roast, though, cook the broccoli rabe as directed and swap the sausage for sliced pork.
INGREDIENTS
- 2 tablespoons extra virgin olive oil
- 1 pound (455 g) sweet Italian sausages (about 4 links), each pierced in a couple of spots with a fork
- 2 garlic cloves, smashed and peeled
- 12 ounces (340 g) broccoli rabe, trimmed, washed, and cut into bite-sized pieces
- Coarse salt (optional)
- 4 hoagie rolls, split open
- 8 slices provolone cheese
- Pickled Sweet Jimmy Nardello Peppers or store-bought marinated peppers
DIRECTIONS
- Heat a large skillet over medium-high heat and swirl in the olive oil. Add the sausages and brown, turning over halfway, until golden and almost cooked through, about 10 minutes. Push the sausages aside, add the garlic, and stir for 30 seconds. Add the broccoli rabe (with the water still clinging to the leaves), stir everything together, cover, and cook until tender, 8 to 10 minutes. Scrape up any brown bits from the bottom of the pan and season with salt if need be (this will depend on how salty the sausage is). Remove from the heat.
- Preheat the broiler. Place the rolls on the broiler pan and line the bottom half of each one with 2 slices of provolone. Broil until the cheese melts, 1 to 3 minutes (keep an eye on it so it doesn’t burn). Place a sausage in each roll and top with a heaping spoonful of the greens and pickled peppers.
- Serve immediately—or wrap in foil to go.
PANTRY
Need help with the ingredients? Check our pantry list:
