Broccoli Rabe And Bean Puree Vegan Grinders
These Super Sandwiches With It's Melty Soy Cheese, Garlicky Broccoli Rabe, And White Bean Puree Makes A Great Combination!! Lots Of Oozy Cheese And Garlic Make These Sandwiches Hearty Enough To Satisfy Any Of My Vegetarian Friend And The Most Ardent Carnivore Friends Of Mine As Well!!! A Winner!!
Yield
6 servingsPrep
75 minCook
15 minReady
90 minIngredients
White Bean Puree:
6 Tbsp. olive oil, divided
3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 15oz can cannellini (white kidney) beans with liquid
sea salt, cayenne pepper
Sandwiches:
1/2 cup olive oil, divided
1 large onion, peeled and thinly sliced
8 garlic cloves peeled and thinly sliced
4 bunches broccoli rabe, 4-5 lbs.), ends trimmed
1/2 tsp. crushed red pepper flakes
3 tbsp. fresh lemon juice
6 Ciabatta sandwich rolls or 6 (6”-8”-long) French rolls, split lengthwise
3 cups of soy shredded mozzarella cheese
1 red bell pepper, very thinly julienned
Ingredients
White Bean Puree:
6 Tbsp. olive oil, divided
3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 15oz can cannellini (white kidney) beans with liquid
sea salt, cayenne pepper
Sandwiches:
1/2 cup olive oil, divided
1 large onion, peeled and thinly sliced
8 garlic cloves peeled and thinly sliced
4 bunches broccoli rabe, 4-5 lbs.), ends trimmed
1/2 tsp. crushed red pepper flakes
3 tbsp. fresh lemon juice
6 Ciabatta sandwich rolls or 6 (6”-8”-long) French rolls, split lengthwise
3 cups of soy shredded mozzarella cheese
1 red bell pepper, very thinly julienned
Directions
White Bean Puree: Heat 3 tablespoon olive oil in a small saucepan over medium to low heat. Add garlic and red pepper flakes. Cook, stirring often, until garlic begins to turn golden. about 3 minutes. Add beans with liquid. Bring to a simmer; cook stirring often, until liquid thickens, about 10 minutes. Transfer to blender or food processor. Add 3 tablespoon olive oil. Blend until smooth. Season with sea salt and cayenne pepper
Sandwiches: Cook broccoli rabe in a large pot of boiling salted water for about 2 minutes. Transfer broccoli rabe to a baking sheet lined with paper towels and let drain and cool. Coarsely chop. Heat a large skillet over medium heat; add ¼ cup olive oil, onions, red pepper flakes. Cook, stirring often, until garlic and onions are fragrant and beginning to turn golden., 2 to 3 minutes. Add broccoli rabe, cook, stirring often, until stem pieces are just tender, 3 to 4 minutes. Add remaining ¼ cup of olive oil if needed little at a time and 3 tablespoon lemon juice. Season with salt and cayenne pepper, and more juice, if desired. Spread out on a baking sheet and let cool. Pre-heat oven at 375℉ (190℃). Open rolls and arrange on 2 baking sheets. Drizzle generously with olive oil. Spread bean purée on one side of each roll; add broccoli rabe. top ½ cup of mozzarella cheese on other half of roll; add red pepper slices and drizzle olive oil over peppers and cheese. place on middle rack in oven. Toast until cheese is melted, 5 to 8 minutes, slice and serve.
