FOR BREAKFAST MIKE DATT of MikeyD’s Grill toasts slices of pound cake on a flattop grill. But sandwiches are his forte, including a morning torpedo of broccoli rabe and eggs, cooked hash house omelet-style, draped with sharp provolone and laced with red pepper flakes and garlic. Herewith, a recipe inspired by Mike’s griddle work (add the pepper flakes and garlic if your morning stomach can handle them).
4 Italian sandwich rolls 8 slices provolone cheese
Melt the butter in a large skillet over medium-high heat. Add the eggs and cook, stirring often. Just before the eggs are set to taste, stir in the broccoli rabe and cook the eggs for 1 minute longer. Season the egg and broccoli rabe mixture with salt and pepper to taste.
Using a knife, split the rolls lengthwise, stopping just short of cutting all the way through. Place 2 slices provolone inside each roll, then divide the egg mixture evenly among the 4 rolls.
NOTE: To blanch the broccoli rabe, bring 8 cups of water to a boil. Add the broccoli rabe and cook it for about 2 minutes. Immediately drain and plunge the broccoli rabe in ice water to stop the cooking, then drain it again. Pat the broccoli rabe dry with paper towels.