Save To Recipe Box
Type the code shown
4 ounces rapini3 tablespoons olive oil20 ounces pastrami, chopped2 ounces caramelized onions1 ounce piquanté peppers, such as Peppadew™, chopped*12 ounces Wisconsin fontiago cheese, shredded 4 rye hoagie rolls, split and toasted
Heat oven to 375°F. Blanch rapini for 30 seconds in boiling water. Chill in ice water; drain and chop. Heat oil in large ovenproof sauté pan. Add rapini, pastrami, onions and peppers. Sauté 2 to 3 minutes to blend flavors. Top mixture with cheese. Place pan in oven for 5 to 7 minute or until cheese is melted.Divide meat and cheese mixture among rolls. Serve immediately.*Hot Italian peppers can be substituted for the piquanté peppers.
Divide meat and cheese mixture among rolls. Serve immediately.
*Hot Italian peppers can be substituted for the piquanté peppers.
Gouda Garlic Burger
Grilled Veggie Pita Press with Queso Fresco and Hummus
Mexican Egg and Cheese Torta
Choose which newsletter(s) you would like to subscribe to in the form below.
All Things Cheese