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Philly Roast Pork Sandwiches


  • Author: Dward

Description

This iconic Philly sandwich can be made right in your own home and it is surprisingly great with WW points.  The flavors of this sandwich are out of this world--its savory, garlicky, and each layer compliments each other so well.  It's only 3sp before provolone cheese and roll on all plans, and a crowd pleaser.


Scale

Ingredients

  • 1.5 lb. deli sliced roasted pork loin (I use Columbus brand)
  • 6 cups fat-free chicken broth
  • 1 head of garlic + 4 cloves
  • 1 large sprig of fresh rosemary
  • 12-15 sprigs of fresh thyme
  • 2 tsp. red pepper flakes, divided
  • 1 oz parmesan
  • kosher salt + pepper to taste
  • 2 bunches of broccoli rabe
  • 3 red bell peppers
  • 8 rolls

Instructions

  1. Slice the top off the whole head of garlic.  Add garlic (skin and all), rosemary, thyme, Parmesan, 1 tsp. red pepper flakes, and 6 cups chicken broth into a slow cooker and cook for 4 hours on high.
  2. When ready to serve, add sliced pork into the crock pot to warm up and serve on sandwiches.
  3. Add broccoli rabe, roaste red peppers, provolone cheese, and pork to a crusty roll, ladle on some broth and enjoy.

 

Preparing Broccoli Rabe

  1. Fill a pot with water, liberally salt, and bring to a boil.  While the pot is getting ready to boil, set up a large bowl filled with ice and water.  
  2. Boil broccoli rabe for 2 minutes then remove and submerge into the ice water.  (this is blanching, if you didn't know and it can be done in advance).
  3. Spray a large pan with some preferred cooking spray or oil, and add 4 thinly sliced cloves of garlic, a pinch of red pepper flakes, broccoli rabe, and kosher salt.  Saute for 5 minutes.

Prepare Roasted Red Peppers

  1. Char the red peppers until they are black all around.  I do this on the grill, but you can do it with a broiler or directly on the flame of your stove top.
  2. Place your charred peppers in a large bowl and cover for 5 minutes.  This process loosens the skin better.
  3. Remove the skin with a paper towel or knife.  Remove the tops and seeds of the peppers and loosely chop.