Roast Pork Sandwich

Roast Pork Sandwich
Roast Pork Sandwich

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For the Roast Pork:

  • One

    3-pound pork butt roast

  • 1

    cup kosher salt

  • 1/2

    cup granulated sugar

  • 2

    tablespoons minced rosemary, divided

  • 1

    tablespoon thyme leaves

  • 1

    tablespoon fennel seeds

  • 1/2

    tablespoon red pepper flakes

  • 2

    garlic heads

  • 2

    tablespoons honey

  • For the Broccoli Rabe:

  • 3

    tablespoons olive oil

  • 3

    garlic cloves, thinly sliced

  • 1/2

    tablespoon red pepper flakes

  • 1 1/2

    pounds broccoli rabe, woody ends trimmed and discarded, stems halved lengthwise

  • 1

    tablespoon lemon juice

  • Kosher salt, to taste

  • For the Sandwich:

  • 4

    semolina hero rolls

  • 8

    ounces sliced provolone cheese

  • Pork roast, thinly sliced

  • Broccoli rabe

Directions

1. Make the roast pork: Place the pork roast on a large rimmed plate or parchment-lined sheet pan. In a medium bowl, stir together the salt, sugar, 1 tablespoon of the rosemary, the thyme, fennel seeds and red pepper flakes. Cover the pork roast with the curing mixture, and then wrap the whole thing in plastic and refrigerate overnight. 2. next day, preheat the oven to 450°. Rinse off the salt mixture from the pork and dry well with paper towels. Place the roast on a sheet pan fit with a wire rack. Wrap the garlic heads in foil and place them on the tray alongside the pork. Roast until the pork begins to get color, 15 minutes, then reduce the temperature to 275° and continue to cook until it has reached an internal temperature of 140°, 1 hour more. Remove the pork and garlic from the oven and let cool. 3. Return the oven to 450°. Unwrap the garlic, then slice each head in half and squeeze out the roasted cloves into a small bowl. Using a spoon, mash the garlic into a paste and mix with the remaining tablespoon of rosemary and the honey. Rub the mixture all over the pork roast and return it to the oven. Roast until the glaze has caramelized, 15 minutes, then remove and let cool completely before slicing thinly. Store on a parchment-lined sheet pan and cover with foil. 4. Make the broccoli rabe: In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until the edges begin to turn golden, 1 minute, then add the red pepper flakes and cook until fragrant, 30 seconds. Add the broccoli rabe and sauté until vibrant green and tender, 5 to 7 minutes. Remove from the heat and stir in the lemon juice, then season with salt. Keep warm. 5. Assemble the sandwich: Preheat the oven to 450°. Slice the rolls in half lengthwise and lay them open on a sheet pan. Divide the sliced provolone between the 4 bottom halves of the bread. Bake until the cheese has melted and the bread is toasted, 5 minutes. While the bread toasts, warm the sheet pan of pork in the oven also. 6. Place the 4 bottom halves with melted cheese on a cutting board. Divide the sliced pork on top, followed by the broccoli rabe. Affix the top halves of the bread, then slice in half and serve.

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