2 bunches rapini (also called broccoli rabe)
4 small heirloom tomatoes
One loaf crusty bread, such as sourdough batard
1. Clean the rapini, cut off the stems, and chop the leaves into nearly bite-size pieces. Greens shrink when they cook, so you don't need to cut them really fine.
2. Saute the rapini in a hot pan, adding a little salt and pepper to taste. Remember, the greens will cook down quite a bit and the cheese is salty, so go easy -- you can always add more, but you can't take it out.
3. While the rapini is shrinking in the pan, cut the loaf lengthwise. (You can make the sandwiches on regular slices, of course, but I like mine extra-crusty.)
4. Slice the gouda and layer it on the bottom half of the bread.
5. Slice the tomatoes and set aside.
6. When all of the rapini has wilted, turn off the heat and layer it on top of the cheese, then top with tomatoes. Sprinkle a little pinch of salt onto the tomatoes, then top with the other half of the bread. Slice the bread into four sandwiches, and enjoy!