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Rachael gets extra points for these game day subs layered with roast beef, pepperoni, peppers, provolone, roasted broccolini + giardiniera relish.
It's football season, and Rach says that even though her and John's fave team, the Jets, might have it rough this year, they can always look forward to a "good, hearty football-food type of meal" while watching the game. These heroes—a mash up of a broccoli rabe stuffed bread she makes and a roast beef, provolone and pepperoni sub from a deli near her upstate New York home—fit the bill!
For the broccolini, preheat oven to 450°F, with rack at center of oven. Cover a pan with foil and parchment paper.
Arrange broccolini on pan with shallots, garlic and red chili pepper, then coat with about ¼ cup EVOO and season with salt and pepper. Add lemon to pan and roast 20 to 25 minutes until crispy at edges and tender.
For the peppers, halve and seed the mild/sweet peppers and slice ¼- to ½-inch thick.
Heat a large skillet with EVOO, 2 turns of the pan, over medium-high heat.
Add peppers and season with salt, pepper and oregano. Cook to tender-crisp, 7 to 8 minutes. Add hot cherry pepper rings and their juice. Add stock and keep warm on low.
For the sandwiches, pulse-process the giardiniera in a food processor into a relish.
Turn on broiler and line a large pan with foil and parchment.
Arrange hinged sub rolls on the pan and top with broccolini, beef, pepperoni or hot ham, peppers and cheese. Broil until cheese melts, 1 to 2 minutes, then top with giardiniera and serve.