Pat's Stromboil Bread

Broccoli rabe is my new obsession but I didn't feel like making it with pasta, so SP suggested we revisit Pat's Stromboli Bread, with a few modifications:


This time I used less broccoli rabe (1 bunch) and it still made a ton of filling. See how it overflows in the bread? Maybe I need bigger bread. I also baked it without the foil wrapping, which kept the bread nice and crispy. SP was happy to eat the sandwich with his hands instead of a knife and fork.

Pat's Stromboil Bread
Everyday with Rachael Ray

One 16-ounce loaf semolina bread
Salt
1 bunch broccoli rabe, cut into 3-inch pieces
2 tablespoons extra-virgin olive oil
1 pound bulk spicy pork or chicken sausage
3 cloves garlic, chopped
Pepper
Freshly grated nutmeg (optional)
2 cups shredded provolone cheese
1 cup grated parmigiano-reggiano cheese
8 thin slices mozzarella cheese

Preheat the oven to 375°. Cut off the top quarter of the bread lengthwise and scoop out the bottom piece.

In a deep skillet, bring about 2 inches of water to a boil. Salt the water and add the broccoli rabe in batches, simmering for 5 minutes. Drain and rinse under cold water.

Wipe out the skillet; add the EVOO, 2 turns of the pan, and heat over medium heat. Add the sausage and cook, crumbling with a spoon, until browned, about 8 minutes. Add the garlic and cook for 2 minutes. Add the broccoli rabe and season with salt, pepper and nutmeg, if using.

Fill the bread shell with the sausage mixture. Top with the provolone, parmigiano, mozzarella and bread lid. Wrap the sandwich in foil and bake until the cheese is melted, 15 minutes. Cut into thick slices to serve.