Italian Broccoli Rabe Grinder Recipe -
Italian Broccoli Rabe Grinder Recipe
  • READY IN 35 mins

Italian Broccoli Rabe Grinder

Recipe by  

"A favorite Italian grinder growing up found only in fine traditional Italian restaurants."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Heat olive oil in a deep saucepan over medium heat. Stir garlic into the oil; cook and stir until softened but not browned, about 1 minute. Add the crushed red pepper and pepperoni; cook and stir to blend flavors, about 1 additional minute.
  2. Stir in the broccoli rabe, coating the leaves well with oil. Cover and cook until broccoli rabe is fully wilted and soft, about 15 minutes. Season with salt.
  3. Place a piece of cheese on cut side of each roll; fill with the broccoli rabe mixture. Serve warm.
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  • Cook's Notes
  • Soak the broccoli rabe in clean, cold water before cooking to be sure to remove any grit.
  • The key to cooking these is they need to be tender, (like cooked spinach) simmering covered until tender is the key once they've reduced in size.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Mar 05, 2010

I still can't figure out the relation to the dish from the comment above, but this is a fabulous traditional grinder. Add prosciutto (aged Italian ham) and it's over the top!!

Jul 19, 2010

Mine ended up tasting like a lot of pepperoni in a cheap sandwich. However, I didn't follow the directions. I used about double the pepperoni and left out the red pepper flakes. I also used beet greens instead of the broccoli and mozzarella instead of the provolone. I think all the substitutions would have been okay if I would have kept the ratios the same. Keep the ratios correct.

Jan 04, 2010

5 STARS! Archie Bunker was a great cook off camera!

Jun 19, 2014

Moved this into the rotation after getting great reviews from the entire family. Made the broccoli version and did a spicy Italian sausage version. Wrapped the grinders in foil and put the in the over for 15 minutes at 350, This melted the cheese and made the rolls soft and crusty. Fantastic.

Apr 30, 2015

Delicious! The only change I made was that I used a whole grain tortilla instead of the Italian roll.

Oct 28, 2013

Excellent! I wouldn't change a thing.


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  • Calories
  • 800 kcal
  • 40%
  • Carbohydrates
  • 38.3 g
  • 12%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 58.2 g
  • 89%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 1310 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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