Categories: Sandwiches/Wraps

Ingredients

• For Broccolini:
• 3 bundles broccolini, trimmed and larger pieces halved lengthwise
• 3 large shallots, peeled and thinly sliced lengthwise
• 6 garlic cloves, crushed and coarsely sliced
• 2 Fresno chiles, seeded and chopped
• 1/4 cup plus 1 tbsp olive oil
• Salt and pepper
• 1 lemon, halved
• For Hero Sandwiches:
• 1 jar giardiniera in vinegar, drained
• 4 Italian-style hero rolls, split
• 12 deli slices provolone
• 4 large eggs and a couple pats of butter

Directions

1. Arrange a rack one notch above the center of the oven; preheat to 450. On a large baking sheet lined with foil, arrange the broccolini with the tops facing the same direction, shingled on the tray so that the tops can brown. Scatter the shallots, garlic, and chiles over the broccolini; dress with about 1/4 cup oil and season with salt and pepper. Toss with your fingertips to coat the ingredients evenly, keeping the broccolini arranged to brown evenly. Roast until crisp-tender and brown at the edges, about 20 minutes. In a small nonstick skillet, heat the remaining 1 tbsp oil over medium-high. Add the lemon to the pan, cut-side down, and cook until golden brown, a minute or so. Squeeze the lemon halves over the broccolini. Serve as a side.

2. Or to make sandwiches, switch on the broiler. In a food processor, pulse the giardiniera into a coarsely ground relish.

3. On a baking sheet, arrange the broccolini on the roll bottoms and top with the cheese. Broiler until the cheese melts, about 1 minute. Top with the giardiniera relish, fold over the roll tops and cut in half. Add a butter-fried egg to the sandwich.

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