Roast Beef and Rapini Subs

Ingredients:

• 450 g thinly sliced ​​lightly salted roast beef
• 1 package (400 gr.) ready cabbage salad mixes
• 1 cup chopped giardiniera + 6 tablespoons brine
• 1/4 cup olive oil
• 2 teaspoons of sugar
• 3 cloves garlic, chopped
• 1/4 tsp red pepper flakes
• 1.5 cups lightly salted chicken broth
• 0.5 tsp dried oregano
• 1 small bunch rapini, trimmed and coarsely chopped
• 4 long sesame seed sub buns, 15 cm each, cut horizontally
• 8 slices provolone cheese

Preparation:

1. Preheat oven to 230°C.
2. In a large bowl, combine the coleslaw mixture, giardiniera with brine, 2 tablespoons of olive oil and sugar. Leave at room temperature.
3. Heat the remaining 2 tablespoons olive oil in a large saucepan over medium heat. Add the garlic and cook until golden, about 2 minutes. Add the red pepper flakes and chicken broth. Bring to a simmer and stir in the oregano; cook for 2-3 minutes. Add the broccoli rabe, cover, and cook until tender, about 3 minutes.
4. Place the cut buns on a baking sheet and bake until lightly golden brown, 2-3 minutes. Remove and immediately top each bun with two slices of cheese; let melt slightly.
5. Using tongs, transfer the rabe to a bowl and add the roast beef to the pan. Cover and simmer for about 1 minute. Arrange the roast beef on the buns and top with the rabe. Serve with coleslaw.