romesco | Pamela Toman

The romesco sauce is phenomenal. I didn't even think I liked romesco....

I lean toward broccolini over broccoli here because broccolini will lay flatter, but both would be fine.

Ingredients	Step
	Preheat oven to 425 degrees.
2 large carrots, thinly sliced 2 red bell peppers, ribs and seeds removed, chopped 1 large white onion, chopped 1 t. red pepper flakes 3 T olive oil	Toss together. Spread on a rimmed baking sheet. Roast in bottom third of oven at 425 degrees until vegetables are tender and well-browned, about 25-30 minutes.
2 lb. (4 bunches?) broccolini	Separate the florets from stalks. Thinly slice the stalks.
broccolini ¼ c. oil 3 garlic cloves, thinly sliced salt	Toss broccoli in oil. Roast in top third of oven at 425 until florets are charred and stems are cooked through (but still a bit crunchy), for 16-18 minutes.
2 t. sherry vinegar salt	Pour vinegar over roasted broccolini. Salt to taste.
carrot mixture 2 T. sherry vinegar	Pulse together in food processor until smooth.
½ c. olive oil salt	Drizzle in to food processor while running, scraping sides as needed, until emulsified. Season to taste.
4 rolls (8")	Split rolls. Toast in oven until light brown, about 3 minutes.
8 1-ounce slices provolone	For each sandwich, spread romesco on both the top and bottom rolls. Pile broccolini on the bottom half, and top with provolone. Toast sandwiches until cheese is just melted, about 2 minutes. Close and cut cross-wise, then serve.

Pamela Toman