By Pittsburgh Post-Gazette’s Gretchen McKay
Cheesesteak sandwiches are a Philadelphia specialty.
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However, if you’ve ever visited Center City’s Reading Terminal Market on Arch Street—a favorite hangout for me during my paralegal studies—you’ve undoubtedly also noticed the long lineups outside Tommy DiNic’s. (If you are aware, you are aware.)
A mouthwatering slow-roasted Italian roast pork sandwich topped with sharp provolone and dripping, garlicky braised broccoli rabe (sometimes called rapini) is the main attraction at this famous sandwich bar, which has been attracting people since it debuted in 1977. Because the components can and most likely will spill out as you eat it, it’s a fairly messy snack.
I have to agree that it’s quite amazing, even though it’s difficult for a Pittsburgh gal to fall in love with something from Philadelphia (my spouse excluded). I never regret ordering the signature sandwich whenever I’m in town.
Served on a sesame-seeded Sarcone’s Bakery roll, this sub recipe (or should we say hoagie?) from America’s Test Kitchen is a twist on that famous sandwich. The thinly sliced roasted pork, which takes three days to prepare at DiNic’s, is substituted with spicy Italian sausage. Savory, soft slices of portobello mushrooms sautéed with fennel, fresh rosemary, and a little soy sauce are also included. For a melty, we’re all pals ending, the shredded provolone is added directly to the skillet with the meat and vegetables.
This recipe, like DiNic’s, emphasizes broccoli rabe. Despite having a similar appearance to leafy broccoli, this cruciferous green—which belongs to the Brassicaceae family—is actually more closely linked to turnips. Although the greens may be fibrous and have a more bitter flavor than broccoli, the two vegetables can be used interchangeably in this recipe. Since I couldn’t find broccoli rabe at my neighborhood grocery shop, I substituted long, soft stalks of broccoli for the vegetable.
As a finishing touch, don’t cut corners on the pickled red cherry spicy peppers. Even though they’re not very hot, they have an unbeatable flavor boost.
I had enough filling for five sandwiches since I used 6-inch (Mancini’s) sausage rolls rather than 8-inch sub bread. Make care to toast the bread until it is crispy and well-browned. If not, the filling could make the sandwich a mushy mess that is nonetheless wonderful.
Any leftovers make a delicious lunch the following day, wrapped in aluminum foil and reheated in a 350-degree oven for a few minutes.
PG-tested
- 4 8-inch Italian sub rolls
- 3 tablespoons extra virgin oil, divided
- 3 garlic cloves, sliced thin
- 1 pound broccoli rabe, trimmed and cut into 1/2 -inch pieces
- 1/4 plus 1/8 teaspoon salt, divided
- 8 ounces hot Italian sausage
- 1 pound portobello mushroom caps, wiped clean, and sliced 1/4 -inch thick
- 1 teaspoon fennel seeds, cracked
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon soy sauce
- 4 ounces shredded sharp provolone cheese
- 2 tablespoons chopped or slice jarred hot cherry peppers, optional
Preheat the oven to 450 degrees and place the oven rack in the middle position.
Slice rolls if necessary to facilitate opening (do not cut all the way through). Scrape the inside of the rolls with a spoon or your fingers to remove all but 1/4 inch of the crumb; either throw away the crumb or use it to make croutons or bread crumbs. Put aside to make the filling.
In a 12-inch nonstick skillet, heat 1 tablespoon of oil and the garlic slices over medium heat for 3–5 minutes, or until the garlic is light golden brown.
After adding the broccoli rabe and 1/4 teaspoon of salt, simmer for 4–6 minutes, turning regularly, until it is cooked. To keep warm, move to a dish and cover.
In a skillet that has been emptied, heat 1 teaspoon of oil over medium-high heat until it just smokes. Add the sausage and simmer for about five minutes, breaking up the meat with a wooden spoon until it is gently browned. Move to a bowl.
Heat the remaining fat in the skillet over medium-high heat until it shimmers after adding 1 tablespoon of oil. Add the remaining 1/2 teaspoon of salt and the mushrooms. For three to five minutes, or until the mushrooms have shed their liquid, cover and simmer, stirring regularly.
Remove the lid and simmer for another 5 to 7 minutes, stirring now and again, until the mushrooms are nicely browned. Turn the heat down to low.
After clearing the middle of the skillet, add the rosemary, fennel seeds, and the remaining 2 teaspoons of oil. Add the cooked sausage and soy sauce, then melt the cheese by stirring it in. Take off the heat and keep warm by covering.
Put the reserved rolls on a baking sheet and bake for about three minutes, or until they are just beginning to toast.
Evenly distribute the broccoli rabe and mushroom mixture among the buns. If using, garnish with cherry peppers and serve.
Serves four.
modified from America’s Test Kitchen’s Mostly Meatless
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