Pre-heat the oven to 375°F.

Heat a large skillet over medium-high heat. Add a little olive oil to the skillet and brown the meatballs on all sides. Transfer the skillet to the oven and cook for 10 to 15 minutes, until the meatballs are cooked through. Transfer the meatballs to a plate and cover loosely with foil.

Bring a medium saucepan of salted water to a boil on the stovetop. While the water is coming to a boil, set up an ice bath (fill a large bowl with ice and cold water). Blanch the broccoli rabe in the boiling water for 1 minute and then immediately transfer the broccoli rabe to the ice bath. Remove the broccoli rabe from the ice bath and dry well with clean kitchen towels.

Add the smashed garlic clove, crushed red pepper flakes and a glug or two of olive oil to a large skillet and then pre-heat the skillet over medium heat. When the garlic is light brown and aromatic, remove it from the pan and discard. Add the broccoli rabe to the pan and sauté for a few minutes. Season with salt.

Make a slit in the rolls lengthwise. Place them on a baking sheet and press the rolls open. Place 2 slices of the provolone cheese on each roll. Bake the rolls in the oven for about 3 minutes, just to melt the cheese. Remove the sheet from oven. Add some broccoli rabe to each roll, place three chicken meatballs on the broccoli rabe and top with some of the roasted red peppers. Drizzle with a little olive oil and sprinkle some dried oregano on top. Cut the remaining provolone slices in half and place the half-slices on top of the meatballs and peppers. Return the pan to the oven and bake for 5 to 7 minutes, until the cheese has melted and the sandwich is toasty. Serve immediately.