• 4 Turano French Rolls
• Chicken breasts, butterflied and pounded
• Kosher salt to taste
• Black pepper to taste
• 1 cup all-purpose flour
• 2 lg eggs
• 1 ½ cup unseasoned Italian-style bread crumbs
• 6 tbsp light, inexpensive extra-virgin olive oil
• 1 lemon
• 1 big bunch of broccoli rabe, tough ends trimmed and discarded
• 4 lg slices Auricchio Stravecchio provolone (substitute good- quality sharp, aged provolone)
• 2 cloves garlic, peeled and minced
• Pinch red pepper flakes

① Preheat the oven to warm setting, 200°F.
② Bring a large, covered pot of water to a rolling boil, then salt heavily to blanch the broccoli.Recipe Direction Image
③ Season the chicken breasts with a light sprinkling of salt and pepper, then bread them by dredging in flour, then egg, then coating completely in bread crumbs.Recipe Direction Image
④ Sauté the chicken breasts in a large skillet over a medium-high flame with plenty of olive oil until golden brown on the outside and moist and just-cooked inside, then hold in the warmed oven.
⑤ Blanch the broccoli rabe in the boiling water for 3 minutes, then drain. In the meantime, heat a second sauté pan over a medium flame with 2 tablespoons of olive oil, the garlic, and red pepper flakes, stirring frequently, until just beginning to brown. Then add the broccoli rabe and sauté, turning once or twice until tender (add a few extra tablespoons of water if necessary). Finish with 2 tablespoons or more of olive oil, a squeeze of lemon juice, and a healthy pinch of salt.Recipe Direction Image
⑥ To build the sandwich! Turn the oven up to broil. Drizzle the inside of the French Rolls with olive oil and lightly toast under the broiler. Once toasty, add the chicken cutlets and broccoli rabe on one side and the provolone cheese on the other then return to the broiler until the cheese just starts to melt. Close the sandwich, cut it in half and enjoy.