These Italian roast pork sandwiches boast tender, slightly spicy broccoli rabe and sharp, melty provolone cheese. We start with a hefty portion of our leftover pork pernil, warmed in a pan with some chicken broth to moisten it, and heat it through. We use a hybrid steam-sauté method for tender, browned rabe and season the meat with garlic and red pepper flakes. It all goes on sub rolls topped with aged provolone, and after a few minutes in the oven (to melt the cheese), they’re gooey and irresistible. If you can't find aged provolone, use sliced deli provolone.
1. Adjust oven rack to middle position and heat oven to 350 degrees. Arrange rolls on rimmed baking sheet. 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.
2. Add pork and broth to now-empty skillet. Cover and cook over medium heat, stirring occasionally, until hot, about 5 minutes.
3. Meanwhile, warm rolls in oven for 5 minutes. Divide pork, broccoli rabe, and provolone among rolls. Bake sandwiches until cheese is melted, 6 to 9 minutes. Serve.
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