When you’re looking for a delicious and satisfying meal, look no further than the Italian Grilled Pork Sandwich. This sandwich is packed with flavor from its succulent grilled pork, flavorful vegetables and tangy balsamic vinaigrette. It’s easy to make at home and perfect for lunch or dinner any day of the week.
Plus, it’s a great way to use up leftover pork chops or tenderloin! With just a few simple ingredients, you can enjoy this tasty twist on an Italian classic in no time. So grab your favorite bread and get ready to savor every bite of this mouthwatering Italian Grilled Pork Sandwich!
Italian Grilled Pork Sandwich
Philly is famous for the Cheesesteak, but insiders know that the real gem is the Italian Roast Pork Sandwich. If you live in the Philly area you probably know a little place down the street, like John’s Roast Pork on Snyder Avenue.
If you don’t live in Philly, you’re probably wondering what the hell I’m talking about. What I’m talking about is savory roast pork, garlicky broccoli rate and sharp provolone on a soft hoagie roll. But hey don’t take my word for it, the picture says a thousand words.
Picturesque, ain’t it?
You want some of this? Sure you do. Now you can have it even if you don’t live in Philly. Pro pit master Troy Black, a regular on the Kansas City Barbeque Society circuit, teamed up with the editors of Southern Living magazine to pen All Fired Up, his Italian pork sandwich recipe is about as close to big John’s sambo as you’re going to get, this side of Delaware Avenue.
Troy Black’s Italian Grilled Pork Sandwich
Note: As a Philly native, your author will tell you that the key to this pork sandwich is the roll. Get your hands on some super-soft, white kaiser hoagie rolls — the softer the better. Don’t skimp on the bread, no self respecting Italian ever does.
2 tablespoons minced garlic, divided
1 1/2 tablespoons finely chopped fresh rosemary
7 tablespoons extra virgin olive oil, divided
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 (2 3/4-pound) boneless pork loin
1 bunch broccoli rabe
1/2 teaspoon dried crushed red pepper
12 1/2-ounce smoked provolone cheese slices
6 hoagie rolls, split
- Stir together 1 1/2 tablespoons garlic, rosemary, 3 tablespoons oil, salt and pepper in a small bowl. Place pork in a baking dish; rub pork with garlic mixture. Cover and chill at least 2 hours. Let pork stand at room temperature 45 minutes.
- Meanwhile, light 1 side of grill, heating to 350° to 400° (medium/high) heat; leave other side unlit. Place pork over lit side, and grill, covered with grill lid, 4 minutes, turning often.
- Transfer pork to unlit side of grill, and grill, covered with grill lid, 30 minutes or until a meat thermometer inserted into thickest portion registers 145°. Remove from grill, and let stand 5 minutes before slicing.
- Remove florets from broccoli rabe. Trim and discard 1/2 inch of stem from bottom of broccoli rabe. Cook leaves and stems in boiling water 2 minutes. Add florets; cook 5 minutes.
- Drain, reserving 1/2 cup cooking water, and plunge into an icewater bath. Heat remaining 4 tablespoons oil in a large skillet over medium heat.
- Add remaining garlic and red pepper; sauté 1 minute. Add broccoli; sauté 5 minutes. Add reserved 1/2 cup water; cook 2 more minutes. Arrange 2 cheese slices on bottom halves of rolls; top with pork, broccoli and tops of rolls.
Now you have the perfect Italian Grilled Pork Sandwich
This pork sandwich recipe was brought to you by the Pit Boss BBQ Tool Belt. The Pit Boss makes an outstanding Father’s Day gift for him.