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

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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.

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