Shortcut Philly Roast Pork Sandwiches

Shortcut Philly Roast Pork Sandwiches

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Leftover Pork Roast or Chops can be a challenge to work with – that’s when you want Shortcut Philly Roast Pork Sandwiches!


  • 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


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.

Keywords: Cheese, Chicken Stock, leftover pork, Pork, provolone, Sandwiches, Bargain Meal of the Week, Swiss Chard, Broccoli Rabe, Italian

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