Philadelphia Roast Pork Sandwiches

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.

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 Pork Pernil

• 1/2 cup chicken broth

• 6 ounces aged provolone cheese, shredded (1 1/2 cups)

Directions

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.