Shortcut Philly Roast Pork Sandwiches
Leftover Pork Roast or Chops can be a challenge to work with – that’s when you want Shortcut Philly Roast Pork Sandwiches!
- Total Time: 25 minutes
- Yield: 6 sandwiches 1x
- Category: Sandwiches
- Cuisine: Italian
Ingredients
- 6 (6-inch) Italian sub rolls, split lengthwise
- 12 ounces broccoli rabe, trimmed and cut into 2-inch pieces
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3 cups leftover Pork Roast, in chunks or large shreds
- 1/2 cup chicken broth (more if pork is not tender)
- parsley, chopped, optional
- 6 slices provolone cheese
Instructions
Adjust oven rack to middle about 6 inches below the broiler. Arrange rolls on rimmed baking sheet.
For the Broccoli Rabe:
Bring 1/2 cup water to boil over medium-high heat in 12-inch nonstick skillet. Add broccoli rabe, oil, and salt. Cover and cook until just tender, 3 to 5 minutes. Uncover and cook until water evaporates and broccoli rabe begins to sizzle, about 3 minutes. Add garlic and pepper flakes and cook until fragrant, about 1 minute. Transfer to plate and set aside.
For the Sandwiches:
Add pork, chicken broth and parley to now-empty skillet. Cover and cook over medium heat, gently, stirring occasionally, until hot, about 5 minutes if the pork is already tender. If the pork isn’t, use a little more broth and simmer until it is.
Divide pork, broccoli rabe, and provolone among rolls. Broil sandwiches until cheese is melted, watching closely. Serve with the broth for dipping.