Servings: 4 4 ounces rapini 3 tablespoons olive oil 20 ounces pastrami, chopped 2 ounces caramelized onions 1 ounce piquanté peppers, such as Peppadew™, chopped* 12 ounces Wisconsin Fontiago cheese, shredded 4 rye hoagie rolls, split and toasted Preheat oven Read More …