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The Boston Globe

Food & dining

sunday supper

Recipe for Philly-style hot pork sandwiches with broccoli rabe

Karoline Boehm Goodnick for the boston globe

Serves 4

Salt and black pepper, to taste
½bunch broccoli rabe
1tablespoon canola oil
2cloves garlic, thinly sliced
2cooked pork steaks, thinly sliced
1cup cooked peppers and onions in gravy
4crusty sub rolls, split almost in half lengthwise
4slices provolone

1. Bring a large pot of salted water to a boil. Cook broccoli rabe for 1 to 2 minutes or until it is almost tender. Drain and rinse with very cold water. When it is cool enough to handle, coarsely chop the broccoli rabe.

2. In a large skillet over medium-high heat, heat the canola oil. Add the garlic and cook, stirring, for 1 minute. Stir in the broccoli rabe, salt, and black pepper. Cook, stirring often, for 2 minutes or until it is tender but still bright green. Transfer to a plate.

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3. Add the pork and peppers and onions in gravy to the pan. Cook, stirring often, for 5 minutes or until it is hot. Divide the pork mixture among the 4 rolls. Place a slice of provolone on top of each. Set them on a rimmed baking sheet.

4. Turn on the broiler and slide a rack about 10 inches from the element.

5. Broil the sandwiches for 2 minutes, watching them closely so the cheese does not burn; cook just until the cheese melts. Remove the sandwiches from the oven. Divide the broccoli rabe among them.
Karoline Boehm Goodnick

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