• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Bars & Brownies
      • Cookies
      • Cakes
      • Muffins
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • Index
  • Newsletter
  • Contact Me

Justine Doiron

just real good food

Recipes, Special Diets, Toasts, Vegetarian · April 20, 2023

Charred Broccoli Rabe Sandwich with Balsamic Onions & Red Pepper Sauce

Jump to Recipe Print Recipe

I am not a big sandwich girl, and that’s because I find vegetarian sandwiches to often be lacking, or feel like an afterthought – so when I set out to make this broccoli rabe sandwich, I knew I wanted to make it craveable.

There are a few things that determine (to me) what make a good sandwich. And this can vary person to person, because sandwiches are deeply personal and arguably, highly opinion-based. But for me, a good sandwich includes:

  1. A saucy element, a sturdy main, a flavor enhancer and a cheese. I didn’t list a protein here because I’m a simple girl, and a vegetarian sandwich can make my heart sing (if it’s done right!)
  2. It must be pressed enough that biting it, and getting everything in one bite, is not difficult. Making bites a battle is a problem – and I’m looking at you, Burger Industry!
  3. The bread must have a crisp aspect, but also a light center. Meaning the sauce can’t dampen and cause a soggy sandwich, the bread can’t be too toasted, and the bread can’t be too thick. A lot rides on the loaf.

So after all of my sandwich-crusading, I wanted to take every aspect that I value and put it into one broccoli rabe sandwich. This sandwich has it all – a bright, sweet & spicy red pepper sauce, a sturdy, bitter and charred broccoli rabe center, balsamic glazed onions (which are amazing) and a smoked mozzarella. The smoked part is not mandatory, but if you can get it…it’s so so good.

Read on for how to make this sammie – for the flavor you get, it’s really quite simple.

Table of contents

  • What is broccoli rabe?
  • Ingredients you will need for this broccoli rabe sandwich
  • How to make the roasted red pepper sauce
  • How to make and assemble the rest of the sandwich
  • What is the best bread for this broccoli rabe sandwich?
  • FAQS
  • Looking for other sandwich recipes?

What is broccoli rabe?

Broccoli rabe is a generally bitter green with a bad rap. I find it to be one of the most delicious greens, and it’s all in how you use it!

Also known as rapini, broccoli rabe is a cruciferous vegetable, and its buds sometimes resemble broccoli. It tends to flower in the early spring harvest season, and those are even more delicious. This vegetable can be a bit stiff and hard to handle, so I recommend cutting it down the same way we do with kale, making the bites easier to cook and, of course, easier to eat.

Ingredients you will need for this broccoli rabe sandwich

  • 1 medium baguette, sliced into 3 pieces
  • 1/2 cup roasted red peppers, drained
  • 1 & 1/2 teaspoons Calabrian chili paste
  • Kosher salt and freshly ground black pepper to taste
  • 1 medium yellow onion
  • 1 tablespoon salted butter, or vegan butter alternative
  • 1 tablespoon olive oil, plus more as needed
  • 1 tablespoon balsamic glaze
  • 1 pound broccoli rabe
  • 3 ounces smoked mozzarella sliced

How to make the roasted red pepper sauce

What I love about this sauce is it’s easy, and you can use it in so many other applications.

To make it, pull out a small blender and add the red peppers, calabrian chili paste and a shallow 1/4 cup of water. Blend until you have a smooth sauce. Season with kosher salt and black pepper to taste. Set this aside, it’s delicious.

How to make and assemble the rest of the sandwich

The rest of the sandwich really relies on timing, with the longest element being the onions. The good part is everything is done in one pan, so you just need to let things take turns.


After the red pepper sauce is done, thinly slice the onion and place a large sauté pan over medium heat. Melt the butter in the pan, then add a tablespoon of olive oil. Add the onion and season with a pinch of salt. Cook, stirring occasionally, to let the onion almost caramelize. True caramelization takes up to 40-45 minutes, but in the interest of time, I cooked mine for about 20-25, letting the onions get soft, jammy, and lightly brown.
When the onions are almost done, drizzle the balsamic glaze over them. Give everything a quick mix in the pan, then transfer to a small bowl.


Cut the broccoli rabe in half, then into long strips, slicing through the center of the stem pieces. Add the broccoli rabe to the same pan you cooked the onions, and top them with a drizzle of olive oil and pinch of salt.
Shake the broccoli rabe around the pan, letting it charr in some places. Cook for about 3 minutes on each side before removing from the pan.


Assemble each sandwich with the red pepper sauce first, then a layer of broccoli rabe, then slices of smoked mozzarella. Broil this in an oven or toaster oven for 5 minutes, or until the cheese is melty. Add the onions to the other slice of the baguette, smash together, and eat.

What is the best bread for this broccoli rabe sandwich?

Like I mentioned above, when it comes to sandwich bread, I like something that can hold up to the ingredients I’m using, but also something that is light and easy to bite into. For this particular sandwich, where the crunch aspect is VERY important, I like to opt for a baguette. However, that doesn’t mean a baguette is the be-all end-all of broccoli rabe sandwiches everywhere, here are other great options that you can use:

  • Ciabatta – you could even make this into a panini!
  • Sourdough – just make sure the pieces are thick enough to hold up to the sauce and onions.
  • Focaccia – would be so so delicious here.

FAQS

How can I use this broccoli rabe sandwich for meal prep?

I love using this sandwich for meal prep. Just prepare all the elements separately and store them in their own tupperware containers in the fridge. When you are ready for lunch, slice your baguette, toast your sandwich and enjoy! It’s a great work-from-home lunch option.

What other greens can I use besides broccoli rabe?

Any sturdy greens work great in this recipe – think kale, swiss chard, broccolini, whatever could go in a pan and get nice, charred and crispy.

Can I make this broccoli rabe sandwich vegan?

Absolutely, this vegetarian sandwich is easily turned vegan. I just sub in my favorite plant-based cheese, a vegan ricotta (recipe on this blog!) or leave it out entirely. It’s up to you!

Looking for other sandwich recipes?

I don’t have many, and that’s because I have high sandwich standards. here are a few I particularly love:

Crispy Mushroom Sandwich with Basil & Parmesan
This sandwich is the epitome of simple but delicious. It uses minimal ingredients and turns into something absolutely crave worthy. You'll think you're eating at a fancy brunch spot, when really it's just a crispy shroomie sandwich you made at home 😉
Check out this recipe
Avocado & Skhug Breakfast Sandwich
Skhug is one of my favorite condiments, and it takes the idea of "green eggs and ham" to a whole new level. This healthy vegetarian breakfast sandwich is bright green and filled with flavor. Perfect for any brunch craving.
Check out this recipe
Avocado Breakfast Sandwich with Skhug
Tonnato-cado Sandwich – Joe & the Juice Tunacado Sandwich Recipe
If you have seen the viral Tunacado sandwich, consider this my take. Slightly elevating tuna salad to a cashew-cream based tonnato, this sandwich is salty and filling with the perfect crispy bread to accompany it. It's filling, wholesome, and just so so good.
Check out this recipe

And that’s it for this charred broccoli rabe sandwich!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Broccoli Rabe Sandwich with Balsamic Onions & Red Pepper Sauce

This broccoli rabe sandwich is one of my favorite vegetarian sandwiches yet. It has enough elements to keep every bite interesting, but it's still fun to make, great for meal prep, and easy to assemble. This sandwich has a quick and slightly spicy red pepper sauce, balsamic glazed onions, charred and bitter broccoli rabe, and smoked mozzarella to bring it all together. It's a vegetable-packed, melty, cheesy sandwich, and I can't get enough.
Print Recipe Pin Recipe
Prep Time:15 minutes mins
Cook Time:30 minutes mins
Total Time:45 minutes mins
Course: Lunch, Main Course
Cuisine: American, Fusion
Keyword: baguette, broccoli rabe, mozzarella, onion, red peppers
Servings: 3 servings

Equipment

  • 1 large sauté pan
  • 1 serrated knife
  • 1 Baking sheet
  • 1 small blender

Ingredients

  • 1 medium baguette sliced into 3 pieces
  • 1/2 cup roasted red peppers drained
  • 1 & 1/2 teaspoons Calabrian chili paste
  • Kosher salt and freshly ground black pepper to taste
  • 1 medium yellow onion
  • 1 tablespoon salted butter or vegan butter alternative
  • 1 tablespoon olive oil plus more as needed
  • 1 tablespoon balsamic glaze
  • 1 pound broccoli rabe
  • 3 ounces smoked mozzarella sliced

Instructions

  • Slice each piece of the baguette in half, you should have enough for 3 big sandwiches. Set the pieces aside.
  • In a small blender add the red peppers, calabrian chili paste and a shallow 1/4 cup of water. Blend until you have a smooth sauce. Season with kosher salt and black pepper to taste.
  • Thinly slice the onion and place a large sauté pan over medium heat. Melt the butter in the pan, then add a tablespoon of olive oil. Add the onion and season with a pinch of salt. Cook, stirring occasionally, to let the onion *almost* caramelize. True caramelization takes up to 40-45 minutes, but in the interest of time, I cooked mine for about 20-25, letting the onions get soft, jammy, and lightly brown.
  • When the onions are almost done, drizzle the balsamic glaze over them. Give everything a quick mix in the pan, then transfer to a small bowl.
  • Cut the broccoli rabe in half, then into long strips, slicing through the center of the stem pieces. Add the broccoli rabe to the same pan you cooked the onions, and top them with a drizzle of olive oil and pinch of salt.
  • Shake the broccoli rabe around the pan, letting it charr in some places. Cook for about 3 minutes on each side before removing from the pan.
  • Assemble each sandwich with the red pepper sauce first, then a layer of broccoli rabe, then slices of smoked mozzarella. Broil this in an oven or toaster oven for 5 minutes, or until the cheese is melty. Add the onions to the other slice of the baguette, smash together, and eat.

Posted In: Recipes, Special Diets, Toasts, Vegetarian

Get exclusive Justine Snacks content

You’ll Also Love

Golden Milk (Haldhi Doodh) Cookies
Key Lime Coconut Cake
Spinach Artichoke Bowl

Comments

  1. Carson says

    April 30, 2023 at 12:09 am

    My partner and I made these and took them to the neighborhood park one night for dinner last week. A couple stopped and asked used where we got the sandwiches and we exclaimed, “We made them!” These were so tasty. Thanks, Justine!

Next Post >

Garlic Bread Beans

Hey! I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

Reader Favorites

  • Blueberry Cookies | Vegan & Naturally Blue!
  • Baked Kale Salad with Crispy Quinoa
  • Brussels Sprout Salad with Anchovy Tahini & Za’atar Chickpeas

hey there

I'm Justine. A recipe developer, highly dedicated eater, bread enthusiast and overall carb queen. It's a lot to fit into one bio, I know. But I'm so glad you're here! This is where I store all my recipes, feel free to take a look around!

trending now

  • Single-Serving Craftsman & Wolves ...
  • Brussels Sprout Salad with Anchovy Tahini...
  • Baked Kale Salad with Crispy Quinoa
  • Blueberry Cookies | Vegan & Naturally...

Latest on Instagram

Over a year after our queen Emily Mariko put Craft Over a year after our queen Emily Mariko put Craftsman & Wolves on the radar of everyone outside of SF, it’s finally time for an homage recipe! (mostly because I’ve been craving it for a year tbh…I am very behind)

This isn’t a recreation, but instead a vegetarian (the original has pork sausage), sinlge-serving, almost cheesy-tasting variation. I used cornmeal for a little more substance and density, more spices than I can count (they’re all worth it, I promise), and a 6-minute egg, which when enclosed in the batter, stays jammy even after baking 🥚

The full recipe for this single muffin is on the site, and I hope it might make it into your long weekend somewhere 💚 Happy Saturday everyone

https://justinesnacks.com/single-serving-craftsman-wolves-the-rebel-within-muffin/
.
.
.
.
#egginahole #muffins #baking #singleserving
The reason why I am always telling my friends to s The reason why I am always telling my friends to sharpen their knives 🥺

https://justinesnacks.com/lemon-poppy-salad-with-stracciatella/

#lemonsalad #stracciatella #poppyseedsalad
SNACKS + CHEF! Today @ayesha_rare invited me int SNACKS + CHEF! 

Today @ayesha_rare invited me into her kitchen at @shukettenyc, one of my favorite places in NYC (and on the NYTimes top 100 list, NO BIG DEAL). 

If you haven’t been to Shukette, they are famous for their small plates, shareable menu and signature “rip & dip” style. Ayesha shared her famous pita recipe (look for that PUFF) and their smoked Arctic char dip - which, yes, I do pick favorites, and yes, that one is it 😍

I’m by no means a professional, so whenever I get to cook with one it’s the most fun thing in the world. As for the recipes, well, you’ll have to check in with Ayesha for those 😎 

**PS the audio might be less than great, but we were in a professional kitchen! With professionals! I’d sacrifice audio for pita any day 🙏

#shukette #cookingvideos
The re-done (and much better!) Gideon’s Cookie r The re-done (and much better!) Gideon’s Cookie remake recipe! Part 1 & 2 will be up in my stories - but long story short, I took one of the worst recipes on my blog, and after painful trial and error, turned it into one of my best.

This video is the culmination of about a week of testing of the iconic @gideonsbakehouse cookie, with various flours, bake times, chocolate and ratios thrown in the mix. 

I’m nowhere near a professional baker, just an enthusiast, so the full journey is on TikTok and reshared in my stories, just in case you want to see but don’t have that app! 

Plus the recipe will be linked in bio, after this much work I would never withhold it from you 💚🍪

https://justinesnacks.com/gideons-bakehouse-copycat-chocolate-chip-cookie-recipe/
.
.
.
#chocolatechipcookies #bakingscience #gideonsbakehouse
Olive oil muddled strawberry Paper Plane - and I’m so so excited to say this is #sponsored by my loves over at @getgraza!

You can check my stories for more info about why I love Graza and why you see them in *almost* every video, but when it comes to olive oil, they have one of my favorite systems. You can subscribe to get two bottles, the larger (The Sizzle) made specifically for cooking, and the smaller (The Drizzle) meant for finishing, dipping, swirling, whatever. And idk how to say this and not sound cheesy, but they’re more than just that brand you see everywhere on social media. Their team is great, their process is great, and their level of quality and flavor. is. great. Their product is all single-origin Spanish olive oil, so I can’t vouch for them more 🫡

And if you don’t want to subscribe, they’re now in Whole Foods! As someone who has known the founders from early on, I felt like a proud child.

Ok, I’m getting emotional. But this cocktail itself could not be easier (recipe in video!), and strawberries marinated in Graza’s single origin drizzle add a peppery note that you have to try at least once.

And last but not least, my code!! JUSTINESNACKS for $5 off your first Graza Duo (Sizzle and Drizzle). Buy Graza in my name to avenge me and I’ll love u forever 💚

Ok, oil on my children - and plz make this drink 🍹 

https://justinesnacks.com/strawberry-paper-plane/
What is essentially Pizza Toast, but all-grown-up. What is essentially Pizza Toast, but all-grown-up. Because a singular anchovy makes everything better. (Also my sourdough was just dying to be put to use)

The full recipe is on the blog, done in 15 minutes or less, and just really delicious. Although tbh my younger self would probably still prefer the microwaved version, which tbh I respect. 

And if there are any nostalgic recipes you made that you’d want recreated, let me know, I’m always down for another savory toast 🍕 

https://justinesnacks.com/pizza-toast/

#cherrytomatoes #pizzatoast #healthyrecipes
A peanut butter cold brew birthday cake! Gift gi A peanut butter cold brew birthday cake! 

Gift giving is not my love language, I’m more of a words of affirmation girl, so I wanted to make this video (and this cake!) my birthday present 🥹

This is the “Ashley’s Birthday Cake” recipe from @joannebchang’s book, Pastry Love. I used just traditional buttercream recipes for the chocolate, peanut butter and vanilla bean buttercreams. Oreo crumble was added, because you all insisted 😌

Happy Birthday @e_lipk4 💚

#cake #cakedecorating #birthdaycake
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2023 Justine Doiron · Theme by 17th Avenue