Philly Roast Pork Sandwich
- Everyone loves a good sandwich! And these creations are extra-irresistible, featuring a combo of broccoli rabe, pork, and provolone on ciabatta rolls.
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- 1 bunch broccoli rabe
- Salt, for the cooking water
- 1–2 Tbsp oil
- 2 cloves garlic, crushed
- 1/4 tsp red pepper flakes
- Salt and pepper, to taste
- 1/2 lemon, juiced
- 8 ciabatta rolls
- 1-1/2 lbs porkette or deli roast pork, sliced
- 1 (12-oz) jar pork gravy
- 3/4–1 lb sharp provolone, sliced
- 1/2 cup roasted red peppers, cut into strips
- Bring a large stockpot of water to a boil, then add a few pinches of salt. Once the water comes to a rolling boil, blanche the broccoli rabe, just until bright green (about 2 minutes). Quickly dunk the broccoli rabe in a prep bowl of ice water to shock it and stop the cooking process. Drain thoroughly and roughly chop.
- Preheat a medium-size sauté pan on the stove. Once it's hot, add the oil, garlic, and red pepper flakes. Cook until the garlic is aromatic, then add the broccoli rabe and sauté for 3–4 minutes. Season with the salt and pepper to taste. Add the lemon juice, stir, then remove the sauté pan from the heat.
- Preheat oven to 350°F.
- To build the sandwiches, cut the ciabatta rolls in half lengthwise and place the halves next to each other on a sheet pan. Divide the porkette or roast pork evenly among the 8 bottom halves. Add a big spoonful of the pork gravy, then top with the sliced provolone. Bake for 5–8 minutes, until the cheese melts.
- Remove the sandwich bottoms from the oven and divide the broccoli rabe evenly among them. Top with the strips of roasted red peppers. Add the roll tops and serve the sandwiches, adding any remaining gravy on the side.