Roast Beef and Rapini Subs
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 790, total fat 41 G., saturated fats 13 G., proteins 37 G., carbohydrates 66 G., fiber 10 G., cholesterol 66 mg, sodium 1136 mg, sugar 13 G.
Calories 790, total fat 41 G., saturated fats 13 G., proteins 37 G., carbohydrates 66 G., fiber 10 G., cholesterol 66 mg, sodium 1136 mg, sugar 13 G.
Delicious and filling, these sub sandwiches will keep you full for a long time, especially when they're filled with plenty of meat and vegetables. Toasted buns are topped with cheese, thinly sliced roast beef, and braised broccoli or broccoli rabe, which is cooked in a spicy broth for just a few minutes to retain its crispness and juiciness. Serve the sub sandwich with a salad of finely shredded cabbage mixed with assorted pickled vegetables (giardiniera). It's a complete meal on a crispy bun.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g thinly sliced lightly salted roast beef
- 1 package (400 gr.) ready cabbage salad mixes
- 1 cup chopped giardiniera + 6 tablespoons brine
- 1/4 cup olive oil
- 2 teaspoons of sugar
- 3 cloves garlic, chopped
- 1/4 tsp red pepper flakes
- 1.5 cups lightly salted chicken broth
- 0.5 tsp dried oregano
- 1 small bunch rapini, trimmed and coarsely chopped
- 4 long sesame seed sub buns, 15 cm each, split horizontally
- 8 slices provolone cheese
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Recipes with similar ingredients: sesame buns, beef, white cabbage, rapini, provolone cheese, red pepper flakes, oregano, jardiniere
Cooking the dish according to the recipe:
- Preheat oven to 230°C.
- In a large bowl, combine the coleslaw mixture, giardiniera with brine, 2 tablespoons of olive oil and sugar. Leave at room temperature.
- Heat the remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add the garlic and cook until golden, about 2 minutes. Add the red pepper flakes and chicken broth. Bring to a simmer and stir in the oregano; cook for 2-3 minutes. Add the broccoli rabe, cover, and cook until tender, about 3 minutes.
- Place the cut buns on a baking sheet and bake until lightly golden brown, 2-3 minutes. Remove and immediately top each bun with two slices of cheese; let melt slightly.
- Using tongs, transfer the rabe to a bowl and add the roast beef to the pan. Cover and simmer for about 1 minute. Arrange the roast beef on the buns and top with the rabe. Serve with coleslaw.
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