0.0 – 0 reviews • High Fiber
| Level: |
Easy |
| Total: |
30 min |
| Active: |
30 min |
| Yield: |
4 servings |
Ingredients
- 1 14-ounce bag shredded coleslaw mix
- 1 cup chopped giardiniera, plus 6 tablespoons brine
- 1/4 cup extra-virgin olive oil
- 2 teaspoons sugar
- 3 cloves garlic, sliced
- 1/4 teaspoon red pepper flakes
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon dried oregano
- 1 small bunch broccoli rabe, trimmed and roughly chopped
- 4 6-inch sesame sub rolls, split
- 8 slices provolone cheese
- 1-pound deli-sliced low-sodium roast beef
Instructions
- Preheat the oven to 450 degrees F. Combine the coleslaw mix, giardiniera and brine, 2 tablespoons olive oil and the sugar in a large bowl; toss well. Set aside at room temperature.
- Heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the garlic and cook until just golden, about 2 minutes. Add the red pepper flakes and chicken broth. Bring to a simmer and stir in the oregano; cook 2 to 3 minutes. Add the broccoli rabe, cover and cook until just tender, about 3 minutes.
- Arrange the rolls cut-side up on a baking sheet and bake until just lightly toasted, 2 to 3 minutes. Remove and immediately top each with 2 slices cheese; let melt slightly.
- Remove the broccoli rabe to a bowl using tongs and add the roast beef to the pot. Cover and simmer until hot, about 1 minute. Divide the roast beef among the rolls and top with the broccoli rabe. Serve with the slaw.
Nutrition Facts
| Calories |
790 |
| Total Fat |
41 grams |
| Saturated Fat |
13 grams |
| Cholesterol |
66 milligrams |
| Sodium |
1136 milligrams |
| Carbohydrates |
66 grams |
| Dietary Fiber |
10 grams |
| Protein |
37 grams |
| Sugar |
13 grams |
