Serve roasted broccolini as an easy crowd-pleaser side with any family meal. Or slap it on a hoagie with provolone and a fried egg. We need a hero!
Arrange a rack one notch above the center of the oven; preheat to 450°. On a large baking sheet lined with foil, arrange the broccolini with the tops facing the same direction, shingled on the tray so that the tops can brown. Scatter the shallots, garlic, and chiles over the broccolini; dress with about 1/4 cup oil and season with salt and pepper. Toss with your fingertips to coat the ingredients evenly, keeping the broccolini arranged to brown evenly. Roast until crisp-tender and brown at the edges, about 20 minutes. In a small nonstick skillet, heat the remaining 1 tbsp. oil over medium-high. Add the lemon to the pan, cut-side down, and cook until golden brown, a minute or so. Squeeze the lemon halves over the broccolini. Serve as a side.
Or to make sandwiches, switch on the broiler. In a food processor, pulse the giardinierainto a coarsely ground relish.
On a baking sheet, arrange the broccolini on the roll bottoms and top with the cheese. Broiluntil the cheese melts, about 1 minute. Top with the giardiniera relish, fold over the roll tops, and cut in half. Add a butter-fried egg to the sandwich, if you wish.