Philadelphia Roast Pork Sandwiches
With a little know-how, pernil leftovers become the perfect base for Philly’s other famous sandwich.
Why This Recipe Works
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.
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