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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.
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