Cheesy Pork and Broccoli Rabe Sandwiches
By Annie PetitoPublished on April 6, 2026
Time
35 minutes
Yield
Serves 4
Ingredients
1 tablespoon plus ⅓ cup water, divided¾ teaspoon table salt, divided½ teaspoon baking soda 1 pound ground pork 1 ounce Parmesan cheese, grated (½ cup)3 garlic cloves, minced1 teaspoon minced fresh rosemary 1 teaspoon fennel seeds ¼ teaspoon pepper 8 ounces broccoli rabe, trimmed and cut into 1‑inch pieces2 teaspoons vegetable oil 4 (8-inch) Italian sub rolls, split lengthwise¼ cup mayonnaise 8 slices sharp provolone cheese ½ cup sliced pickled hot cherry peppers, plus 2 teaspoons brine
Before You Begin
For less spice, feel free to use mild pickled cherry peppers or banana peppers.
Instructions
- Whisk 1 tablespoon water, ½ teaspoon table salt, and ½ teaspoon baking soda together in bowl. Add 1 pound ground pork and toss to combine. Add ½ cup grated Parmesan, 3 minced garlic cloves, 1 teaspoon minced rosemary, 1 teaspoon fennel seeds, and ¼ teaspoon pepper and smear with spatula until well combined and tacky, 20 to 30 seconds. Set aside.
- Bring ⅓ cup water to boil in 12-inch nonstick skillet over high heat. Add 8 ounces broccoli rabe, trimmed and cut into 1‑inch pieces, sprinkle with remaining ¼ teaspoon salt, and cover. Reduce heat to medium-low and cook until broccoli rabe is bright green and tender, 4 to 6 minutes, stirring halfway through. Remove from heat. Transfer broccoli rabe to paper towel–lined plate to drain. Wipe out skillet.
- Heat 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in single piece and flatten with spatula. Cook without moving until bottom is well-browned, 2 to 3 minutes. Break pork into rough 1-inch chunks, flip, and continue to cook, stirring occasionally, until second side is well-browned and meat is cooked through, 3 to 4 minutes. Remove from heat.
- Adjust oven rack 8 inches from broiler element and heat broiler. Arrange 4 Italian sub rolls, split lengthwise on rimmed baking sheet. Divide ¼ cup mayonnaise among top halves of rolls. Divide pork evenly among bottom halves. Divide 8 slices sharp provolone on top of pork. Broil until cheese is melted and roll tops are toasted at edges, 30 to 60 seconds. Divide broccoli rabe on top of cheese and drizzle with 2 teaspoons cherry pepper brine. Arrange ½ cup sliced pickled hot cherry peppers on top. Serve.
Time
35 minutesYield
Serves 4Ingredients
1 tablespoon plus ⅓ cup water, divided
¾ teaspoon table salt, divided
½ teaspoon baking soda
1 pound ground pork
1 ounce Parmesan cheese, grated (½ cup)
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
1 teaspoon fennel seeds
¼ teaspoon pepper
8 ounces broccoli rabe, trimmed and cut into 1‑inch pieces
2 teaspoons vegetable oil
4 (8-inch) Italian sub rolls, split lengthwise
¼ cup mayonnaise
8 slices sharp provolone cheese
½ cup sliced pickled hot cherry peppers, plus 2 teaspoons brine
Ingredients
1 tablespoon plus ⅓ cup water, divided
¾ teaspoon table salt, divided
½ teaspoon baking soda
1 pound ground pork
1 ounce Parmesan cheese, grated (½ cup)
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
1 teaspoon fennel seeds
¼ teaspoon pepper
8 ounces broccoli rabe, trimmed and cut into 1‑inch pieces
2 teaspoons vegetable oil
4 (8-inch) Italian sub rolls, split lengthwise
¼ cup mayonnaise
8 slices sharp provolone cheese
½ cup sliced pickled hot cherry peppers, plus 2 teaspoons brine
Ingredients
1 tablespoon plus ⅓ cup water, divided
¾ teaspoon table salt, divided
½ teaspoon baking soda
1 pound ground pork
1 ounce Parmesan cheese, grated (½ cup)
3 garlic cloves, minced
1 teaspoon minced fresh rosemary
1 teaspoon fennel seeds
¼ teaspoon pepper
8 ounces broccoli rabe, trimmed and cut into 1‑inch pieces
2 teaspoons vegetable oil
4 (8-inch) Italian sub rolls, split lengthwise
¼ cup mayonnaise
8 slices sharp provolone cheese
½ cup sliced pickled hot cherry peppers, plus 2 teaspoons brine
Why This Recipe Works
For a weeknight take on Philadelphia’s famous roast pork and broccoli rabe sandwich, we start with ground meat and toss it in a mixture of baking soda and salt to help the pork hold on to moisture. We add flavorful seasonings such as Parmesan, garlic, fresh rosemary, and fennel seed and smear them into the pork with a spatula until it’s tacky, which cause the sticky proteins to link up into a strong network that traps fat and moisture, giving the pork an unctuous, slightly snappy texture. Searing the pork as a single piece and then breaking it into chunks means there’s lots of crusty, deep browning on the outside, but the pork is still tender within. After piling the pork onto buns, we top it with provolone cheese and run it under the broiler until gooey and melted. The sandwich is so flavorful, the broccoli rabe needs no enhancement; we simply pan-steam it in a little water.
Before You Begin
For less spice, feel free to use mild pickled cherry peppers or banana peppers.
Instructions
- Whisk 1 tablespoon water, ½ teaspoon table salt, and ½ teaspoon baking soda together in bowl. Add 1 pound ground pork and toss to combine. Add ½ cup grated Parmesan, 3 minced garlic cloves, 1 teaspoon minced rosemary, 1 teaspoon fennel seeds, and ¼ teaspoon pepper and smear with spatula until well combined and tacky, 20 to 30 seconds. Set aside.
- Bring ⅓ cup water to boil in 12-inch nonstick skillet over high heat. Add 8 ounces broccoli rabe, trimmed and cut into 1‑inch pieces, sprinkle with remaining ¼ teaspoon salt, and cover. Reduce heat to medium-low and cook until broccoli rabe is bright green and tender, 4 to 6 minutes, stirring halfway through. Remove from heat. Transfer broccoli rabe to paper towel–lined plate to drain. Wipe out skillet.
- Heat 2 teaspoons vegetable oil in now-empty skillet over medium-high heat until shimmering. Add pork in single piece and flatten with spatula. Cook without moving until bottom is well-browned, 2 to 3 minutes. Break pork into rough 1-inch chunks, flip, and continue to cook, stirring occasionally, until second side is well-browned and meat is cooked through, 3 to 4 minutes. Remove from heat.
- Adjust oven rack 8 inches from broiler element and heat broiler. Arrange 4 Italian sub rolls, split lengthwise on rimmed baking sheet. Divide ¼ cup mayonnaise among top halves of rolls. Divide pork evenly among bottom halves. Divide 8 slices sharp provolone on top of pork. Broil until cheese is melted and roll tops are toasted at edges, 30 to 60 seconds. Divide broccoli rabe on top of cheese and drizzle with 2 teaspoons cherry pepper brine. Arrange ½ cup sliced pickled hot cherry peppers on top. Serve.
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