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Why This Recipe Works

The underdog rival for the title of Philly’s best sandwich loads up a hoagie (aka Italian sub) roll with juicy pork, garlicky broccoli rabe, provolone, and vinegary hot peppers: a feast in a bun. Sandwich shops prepare each component separately hours in advance, but for a streamlined home version, we roasted the meat, greens, and peppers side by side on a sheet pan. For our meat, we skipped the standard roasted pork shoulder (too big, too slow) in favor of quick‐cooking pork tenderloin. To ensure it was flavorful and juicy, we seasoned it heavily with rosemary and fennel seeds, and then roasted it until just cooked through, keeping the center slightly pink. We then shaved it as thinly as possible to mimic the usual shreds of long‐cooked pork shoulder. Finally, we tossed it with some oil and vinegar to punch up the  avor and keep it moist. Alongside the tenderloin, we roasted our vegetables: broccoli rabe, tossed with lots of garlic and some pepper flakes for added dimensions of flavor; and sweet red bell pepper, which complemented the bitter greens. While the meat rested, we used our pan to toast the rolls; slices of provolone melted over the buns gave us the extra richness we needed to make these sandwiches perfect.

Serves 4
Total Time: 1 hour

1 (16-ounce) pork tenderloin, trimmed 6 tablespoons extra-virgin olive oil
Salt and pepper
1 tablespoon minced fresh rosemary
1 tablespoon fennel seeds
1 pound broccoli rabe, trimmed and cut into 1-inch pieces
4 garlic cloves, minced
1 teaspoon red pepper flakes
2 red bell peppers, stemmed, seeded, and sliced thin
4 (6-inch) Italian sub rolls, split lengthwise 6 ounces sliced provolone cheese
2 tablespoons red wine vinegar

1. Adjust oven rack to middle position and heat oven to 450 degrees. Rub tenderloin with 2 tablespoons oil, season with salt and pepper, and sprinkle with rosemary and fennel seeds. Place on 1 side of rimmed baking sheet and roast for 10 minutes.

2. Toss broccoli rabe with 2 tablespoons oil, garlic, and pepper flakes in bowl. In separate bowl, toss bell peppers with 1 tablespoon oil and season with salt and pepper. Remove sheet from oven and flip pork. Spread broccoli rabe and bell peppers on hot sheet next to pork. Continue to roast until pork reaches 145 degrees and broccoli rabe and bell peppers are browned, about 20 minutes.

3. Remove sheet from oven. Transfer pork to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Transfer vegetables to bowl and cover with foil to keep warm. Wipe sheet clean with paper towels, lay split rolls open on sheet, and top with cheese. Bake rolls until bread is lightly toasted and cheese is melted, about 5 minutes.

4. Slice pork as thinly as possible, transfer to clean bowl, and toss with remaining 1 tablespoon oil and vinegar. Nestle pork, broccoli, and bell peppers into warm rolls and serve.

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