Roasted Pork, Broccoli Rabe + Provolone Hoagie

Roasted Pork and Broccoli Rabe Sandwich
Roasted Pork and Broccoli Rabe Sandwich. Grilled Cheese Social
Ratings (7)
  • Total: 10 hrs
  • Prep: 60 mins
  • Cook: 9 hrs
  • Yield: 1 sandwich (1 serving)

This tasty roasted pork, broccoli rabe and provolone sandwich is Inspired by the infamous hoagie from DiNic's sandwich shop in the Reading Terminal Market in Philadelphia, PA.

Ingredients

  • For the Roast Pork:
  • 1 pork butt (7-10 lbs)
  • 2 tablespoon rosemary (chopped)
  • 2 teaspoon salt
  • 1 tablespoon. pepper
  • 1 tablespoon. thyme
  • 1 tablespoon basil
  • 2 tablespoon oregano
  • 2 tablespoon red pepper flakes
  • 2 bay leaves
  • 2 tablespoon garlic powder
  • 1 vidalia onion (chopped)
  • 1 cup tomatoes (chopped)
  • 5 garlic cloves (chopped)
  • 2 cups beef stock
  • 1 cup white wine
  • 2 tablespoon neutral oil (like vegetable oil)
  • For the Broccoli Rabe:
  • 1 cup broccoli rabe (chopped and blanched)
  • 2 cloves garlic (sliced)
  • 1 tablespoon olive oil
  • 2 pinches salt
  • 1 pinch red pepper flakes
  • For Each Sandwich:
  • 1 hoagie (sliced in half)
  • 3 slices provolone
  • 1 tablespoon banana peppers
  • 1/3 pound roasted pork

Steps to Make It

  For the Roast Pork:

  1. Preheat oven to 250 F.

  2. In a small bowl, combine rosemary, salt, pepper, basil, thyme, garlic, oregano, and red pepper flakes and stir. Massage herb mixture into pork and set aside.

  3. Heat a large cast iron skillet until it's piping hot and add the oil and the pork, searing the outside until crisp and golden on each side.

  4. Once the outside has browned, take the pork and place it in a large dutch oven. Pour in beef stock, tomatoes, garlic cloves, and wine. Place the lid on it and bake until the internal temperature is 165 F. Remove from heat, set aside, and pull into chunks before serving. 

For the Broccoli Rabe:

  1. Add olive to a pan and turn the heat to medium. Add garlic, a pinch of salt and red pepper flakes and sautee until fragrant and softened. Add the chopped and blanched broccoli rabe and a pinch of salt and cook for a few minutes until it begins to brown. Remove from heat and set aside. 

For the Sandwich:

  1. Toast the hoagie roll and place three slices of provolone evenly down the middle. Add pork, banana peppers, and 3 tablespoon of the cooked garlic and broccoli rabe mixture. Wrap tightly in foil for a few minutes so that the residual heat melts the cheese and steams the bun. Unwrap and serve immediately.