Photo by James Wojcik

Roast Pork Sandwich

Based on the lesser-known but more suave cousin to the Philly cheesesteak, this sandwich is made with quick cooking pork tenderloin rather than a long-roasted fresh ham. Sliced deli provolone, with it’s pungent flavor, is a nod to the sandwich’s humble origins. Spicy broccoli rabe adds a juicy vegetal (not to mention healthy!) note.  Photo: James Wojcik

  • Prep Time: 10 minutes
  • Total Time: 1 hour
  • Servings: Makes 4 sandwiches


  1. Preheat oven to 350°. Heat a large skillet over low heat. Add oil and garlic and toast until golden. Remove and set aside.
  2. Add broccoli rabe to skillet. Sprinkle with salt. Place a cover over the skillet. Using tongs, turn occasionally. After about 7 minutes, add red pepper flakes. Cook broccoli rabe until tender, about 14 minutes. Set aside to cool.
  3. Heat an ovenproof skillet over high heat. Season pork with salt and pepper. Spray skillet with cooking spray. Brown pork on all sides for a total of about 5 minutes. Place in preheated oven for 15 minutes, or until an internal temperature of 150° is reached. Let meat rest 5 to 10 minutes before slicing.
  4. On each roll bottom, layer with sliced pork, then broccoli rabe and scatter with garlic. Top with 3 slices of cheese on each and melt in oven. Serve warm.

Add a comment

By submitting a comment you grant The Modern Cook a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.