BROCCOLINI AND PROVOLONE GRINDERS WITH HOT PEPPER MAYO

Broccolini and Provolone Grinders with Hot Pepper Mayo image

Provided by Justin Chapple

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds broccolini, trimmed and halved or quartered lengthwise if large
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 cup vegetable oil
1 tablespoon hot cherry pepper brine
1 teaspoon Dijon mustard
1 large egg
1/4 cup minced hot cherry peppers
8 slices provolone, halved
4 hearty hoagie rolls, split lengthwise
Thinly sliced red onion, for serving, optional

Steps:

Light a grill or preheat a grill pan to high.
Drizzle the broccolini with olive oil and season with salt and pepper. Working in batches if necessary, grill over medium-high heat, turning once or twice, until lightly charred and crisp tender, about 8 minutes.
Meanwhile, put the vegetable oil, pepper brine, mustard and egg in an immersion blender jar or sturdy 1-pint jar. Puree the mixture with an immersion blender until thickened, about 1 minute. Stir in the minced hot peppers and season the mayo with salt and pepper.
Using tongs, mound the broccolini in 4 piles on the grill or grill pan. Arrange 2 slices of cheese on each mound and cook until the cheese starts to melt, 1 to 2 minutes. If using an outdoor grill, move the mounds over indirect heat to keep warm while you toast the hoagie rolls. If using a grill pan, transfer the mounds to a baking sheet and tent with foil to keep warm and continue to melt the cheese.
Drizzle the cut sides of the hoagie rolls with olive oil and grill until lightly browned and crusty, about 2 minutes. Spread some of the hot pepper mayo on the rolls and then fill them with the broccolini and remaining provolone. Top the grinders with onions if using and serve immediately, passing more hot pepper mayo at the table.