15 ounce cannellini beans white with liquid canned ( kidney)
1 pepper flakes red seeded very thinly sliced
1 head cloves peeled thinly sliced
3 garlic clove thinly sliced
8 servings kosher salt
3 tablespoons juice of lemon fresh ()
0.5 cup olive oil divided plus more
8 ounces provolone cheese thinly sliced
1.5 teaspoons pepper red crushed
8 portugese rolls split french
Equipment
food processor
baking sheet
sauce pan
oven
pot
Directions
Heat 3 tablespoons oil in asmall saucepan over medium-low heat; addgarlic and red pepper flakes. Cook, stirringoften, until garlic begins to turn golden,about 4 minutes.
Add beans with liquid.Bring to a simmer; cook, stirring often, untilliquid thickens, about 10 minutes.
Transferto a food processor; add 3 tablespoons oil. Processuntil smooth. Season with salt and pepper.
Cook broccoli rabe, 1 bunchat a time, in a large pot of boiling salted waterfor 2 minutes (return to a boil betweenbatches).
Transfer broccoli rabe to a bakingsheet; let cool. Squeeze dry; coarsely chop.
Heat a large pot over medium heat; add1/4 cup oil, garlic, and red pepper flakes.Cook, stirring often, until garlic is fragrantand beginning to turn golden, 2–3 minutes.
Add broccoli rabe; cook, stirring often, untilstem pieces are just tender, 4–5 minutes.
Add remaining 1/4 cup oil and 3 tablespoons lemonjuice. Season with salt, pepper, and morejuice, if desired.
Spread out on a rimmedbaking sheet and let cool. DO AHEAD: Canbe made one day ahead. Cover and chill.
Arrange racks in top and bottom thirdsof oven; preheat to 400°F. Open rolls andarrange on 2 rimmed baking sheets.
Drizzlegenerously with oil.
Spread bean purée onone side of each roll; add broccoli rabe.Top with cheese, then chile. Toast, rotatingpans after 5 minutes, until cheese is melted,7–10 minutes. Top, slice, and serve.
