Get a large pot of water boiling, add in a generous palmful of salt. Add rabe and boil for about three mins, just until it’s bright green but still al dente. Strain rabe and immediately immerse in ice water to stop the cooking. After it is all cooled, drain well.

In a large sauté pan, off heat, add in a generous bit of olive oil and 4 cloves of crushed garlic. Turn on heat to medium and let cook till garlic is golden brown. Toss in your broccoli rabe, season with a good bit of salt and sauté until the rabe is nice and tender. Once the rabe is all cooked, I just let it hang out, off heat, and come to room temp while I get the rest if the sammie components together. I prefer it room temp in the sandwich.

Now to make up those sammies. Layer your cutlets with a generous amount of shaved provolone, plenty of sautéed broccoli rabe and a handful of peppadews. I would also recommend a little extra drizzle of olive oil and some flakey salt. Eat up!