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Beef Ragù and Broccoli Rabe Sandwiches
Crusty sandwich rolls with a hearty crumb are best for these sandwiches. We liked ciabatta rolls, but a full-size loaf of ciabatta cut into 4 pieces works, too.
4
Servings
Tip
Don't forget to dry the broccoli rabe after removing it from the ice water. This will prevent the oil from splattering when the rabe is added to the skillet.
30 minutes
Ingredients
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1
-pound bunch broccoli rabe, trimmed
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Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. In a large bowl, combine 3 quarts water, 2 tablespoons kosher salt and 1 quart ice and stir until the salt dissolves. Add 2 tablespoons salt and the broccoli rabe to the boiling water and cook until the rabe is bright green and crisp-tender, about 40 seconds. Using tongs, immediately transfer to the ice water. Let stand for 30 seconds, then remove from the ice water, throughly pat dry and cut crosswise into 1-inch pieces. Set aside.
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