Italian Flag Sandwich

Directions

1. With a large bread knife, cut the bread in half lengthwise being careful not to cut through. Take out some of the doughy inside of the loaf on both sides. Drain the jar of roasted red bell peppers saving about a half cup of the liquid. Brush the oily liquid from the peppers on both sides of the bread and let sit. In the meanwhile, trim stems off broccoli rabe and par boil for approximately 5 minutes. Drain the water and let the broccoli rabe cool. When cool, squeeze out excess water and chop. In a saute pan, heat 2 tbsps. olive oil and add 2 cloves chopped garlic being careful not to burn garlic. When garlic is fragrant lower flame and add chopped broccoli rabe. Saute for about a minute or two and put into a bowl and let cool. Slice roasted jar peppers into 2 inch slices. Slice mozzarella in 1/4 inch slices. Take the loaf of bread and season both sides with salt, pepper and grated Romano Cheese. Lay the sauteed broccoli rabe on the bottom layer. Next, lay the mozzarella one slice next to the other on top of the broccoli rabe. Next lay the sliced roasted bell peppers on top of the cheese. Season with more salt, pepper, cheese to taste. Close the top layer of bread making sure all ingredients are intact. With 2 long pieces of aluminum foil, wrap the sandwich in the foil making sure it is wrapped tightly and slightly pressing down once wrapped. Let sandwich marinate for at least 2 hours before serving. When ready to serve, unwrap and while holding the sandwich with one hand firmly cut approximately 1 inch slices or larger to your liking and turn sideways and put each pinwheel looking slice onto a platter. Enjoy!