Ingredients:
White Bean Purée
6 tablespoons olive oil, divided
3 garlic cloves, thinly sliced
1/2 teaspoon crushed red pepper flakes
1-15-ounce can cannellini (white kidney) beans with liquid
Kosher salt, freshly ground pepper
Sandwiches
4 bunches broccoli rabe (rapini, 4–5 pounds), ends trimmed
Kosher salt
1/2 cup olive oil, divided, plus more
1 head of garlic, cloves peeled and thinly sliced
1 1/2 teaspoons crushed red pepper flakes
3 tablespoons (or more)
fresh lemon juice
Freshly ground black pepper
8 6"–8"-long French rolls, split lengthwise
8 ounces thinly sliced provolone piccante or other aged provolone cheese
1 Fresno chile or red jalapeño, seeded, very thinly sliced
Directions:
White Bean Purée
Heat 3 Tbsp. oil in a small saucepan over medium-low heat; add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden, about 4 minutes. Add beans with liquid. Bring to a simmer; cook, stirring often, until liquid thickens, about 10 minutes. Transfer to a food processor; add 3 Tbsp. oil. Process until smooth. Season with salt and pepper.
Sandwiches
Cook broccoli rabe, 1 bunch at a time, in a large pot of boiling salted water for 2 minutes (return to a boil between batches). Transfer broccoli rabe to a baking sheet; let cool. Squeeze dry; coarsely chop. Heat a large pot over medium heat; add 1/4 cup oil, garlic, and red pepper flakes. Cook, stirring often, until garlic is fragrant and beginning to turn golden, 2–3 minutes. Add broccoli rabe; cook, stirring often, until stem pieces are just tender, 4–5 minutes. Add remaining 1/4 cup oil and 3 Tbsp. lemon juice. Season with salt, pepper, and more juice, if desired. Spread out on a rimmed baking sheet and let cool.
Total Time: 45 min
Servings: 8
Recipe By: Bon Appetit
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