Andy Boy Recipe

Name: Angelina’s Italian Delis Andy Boy Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 1 each Italian seeded hero roll (12–14 inch); 6 oz Hot soppressata, thinly sliced; 4 oz Hot capocollo (capicola), thinly sliced; 6 oz Imported sharp provolone cheese, sliced; 2 tbs Sicilian extra-virgin olive oil; 1 tsp Salt (for broccoli rabe blanching); 1 tsp Black pepper, freshly ground; 12 oz Broccoli rabe (rapini), trimmed and rinsed; 3 cloves Garlic cloves, thinly sliced; 1 tsp Red pepper flakes; 2 tbs Extra-virgin olive oil (for sauté); 1 tsp Lemon juice (optional, to brighten); 1 tbs Sicilian extra-virgin olive oil (for drizzling); 2 tbs Hot cherry pepper slices or pickled hot peppers (optional)

Inspired by Angelina’s Italian Deli

Time30m

Serves3

Imported hot soppressata, hot capocollo, broccoli rabe, imported sharp provolone cheese, drizzled with Sicilian olive oil

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Ingredients

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Sandwich

1 each Italian seeded hero roll (12–14 inch)

6 oz Hot soppressata, thinly sliced

4 oz Hot capocollo (capicola), thinly sliced

6 oz Imported sharp provolone cheese, sliced

2 tbs Sicilian extra-virgin olive oil

1 tsp Salt (for broccoli rabe blanching)

1 tsp Black pepper, freshly ground

Broccoli Rabe (Rapini) Topping

12 oz Broccoli rabe (rapini), trimmed and rinsed

3 cloves Garlic cloves, thinly sliced

1 tsp Red pepper flakes

2 tbs Extra-virgin olive oil (for sauté)

1 tsp Lemon juice (optional, to brighten)

Finish & Assembly

1 tbs Sicilian extra-virgin olive oil (for drizzling)

2 tbs Hot cherry pepper slices or pickled hot peppers (optional)

Method

Broccoli Rabe (Rapini) Topping

Trim and blanch

Trim tough ends from the broccoli rabe and cut longer stalks in half crosswise so pieces are manageable. Bring a large pot of salted water (about 4–6 cups) to a rolling boil. Add the broccoli rabe and blanch for 1.5–2 minutes until bright green and slightly tender but still with some bite. Immediately transfer to an ice bath to stop cooking, then drain and gently squeeze out excess water. Set aside.

Sauté

Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the thinly sliced garlic and red pepper flakes; sauté 30–45 seconds until fragrant and the garlic is golden (not burnt). Add the blanched, drained broccoli rabe and toss to combine. Cook 2–3 minutes until heated through and any remaining moisture has evaporated. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, and stir in 1 teaspoon lemon juice if using. Remove from heat and keep warm.

Sandwich Assembly

If desired, warm the hero roll by placing it open-faced under a broiler for 1 minute or in a 350°F (175°C) oven for 3–4 minutes. This lightly toasts the interior and melts the cheese slightly when assembled.

Slice the hero roll lengthwise, keeping a hinge if preferred. Drizzle the inside of both cut sides with 2 tablespoons Sicilian extra-virgin olive oil (use the 2 tbs listed in the Sandwich section).

Layer 6 oz thinly sliced hot soppressata evenly along the bottom half of the roll, slightly overlapping slices to cover the length of the sandwich.

Add 4 oz hot capocollo in an even layer on top of the soppressata.

Place the 6 oz imported sharp provolone slices over the meats. If you warmed the roll or want slightly melted cheese, close the sandwich for 1–2 minutes or briefly heat under a broiler (watch closely) to soften the provolone.

Top the cheese with the warm broccoli rabe mixture, distributing evenly along the length of the sandwich.

If using, scatter 2 tablespoons hot cherry pepper slices or pickled hot peppers over the broccoli rabe for extra heat and tang.

Drizzle the assembled sandwich with 1 tablespoon Sicilian extra-virgin olive oil (from Finish & Assembly). Finish with remaining freshly ground black pepper to taste (about 1/2–1 tsp total used across sandwich and broccoli rabe).

Close the sandwich, press gently, slice into portions (serves 2–3 depending on appetite), and serve immediately.