South Philly Italian Roast Pork Sandwich

Menu Part: 
Cuisine Type: 
36 to 40 sandwiches

This sandwich is a variation on one that Steve Kline, general manager for Metz at this school district, once sampled at Citizens Bank Ballpark, in Philadelphia. “It’s something a little bit different,” Kline says, “and we already receive USDA commodity pork, so it was a natural.” He admits that the broccoli rabe is sometimes a difficult sell to students, but since sandwiches are made to order, customers can leave that off. “But the key to a great sandwich,” he adds, “is a good sharp provolone.”


1 18- to 22-lb. USDA pork blade roast
5 tbsp. chopped garlic
5 tbsp. chopped dried rosemary
5 tbsp. chopped fresh parsley
2 tbsp. salt
2 tsp. fresh cracked black pepper
4 tbsp. olive oil
4 lb. broccoli rabe
Salt as needed
5 qt. water
¾ cup olive oil
½ to ¾ tsp. red pepper flakes
4 to 5 garlic cloves, chopped
Salt to taste
36 to 40 crusty Italian hoagie rolls
2 ½ lb. sliced sharp provolone cheese


  1. Put pork roast on cutting board. Mix next six ingredients in bowl. Score top of roast to allow some of rub mixture to get into meat. Rub mixture over all exposed surfaces of meat.
  2. Place roast in roasting pan on roasting rack. Place in oven and cook at 500°F for 30 minutes. Turn oven down to 275°F and roast for 2 ½ to 3 hours.
  3. Remove pork from oven; let set 30 minutes. Slice thin. Reserve juices that accumulated in roasting pan.
  4. For broccoli rabe: Wash thoroughly and cut about ½ inch off bottom of stems. Cut florets off top and set aside.
  5. Bring 5 quarts salted water to a rolling boil. Add broccoli rabe leaves and stems and cook about 1 ½ minutes, then add florets and cook until tender, about 5 to 7 minutes. Remove broccoli from boiling water and drain, but reserve about ¼ to ½ cup of cooking liquid.
  6. In deep sauté pan, heat olive oil, red pepper flakes, garlic and salt as needed over medium heat. Once garlic begins to sauté, sauté about 2 minutes, until very lightly browned, then add drained broccoli rabe. Sauté about 3 to 5 minutes longer, then add cooking liquid from pot. This should look a little soupy.
  7. To assemble: Slice roll most of way through, then toast if desired. Add slice of sharp provolone cheese, then top with about 8 ounces hot meat. Top with broccoli rabe generously, if desired, and serve.
Source: Pennsbury School District, Metz Culinary Management (Pennsylvania)

More From FoodService Director

Menu Development

At University of North Dakota, National Nutrition Month in March sometimes elicits as much excitement as the NCAA basketball tournament or spring break. That’s when the school’s version of the TV show “Chopped” takes place. The competition is an event organized by UND Dining’s registered dietitian, Dustin Frize, in partnership with the college’s chefs. Students are organized into teams, given a basket of nutritious foods and tasked with creating winning dishes. “Healthfulness is a key component of the judging,” Frize says.

And this unique partnership is gaining traction nationwide...

Industry News & Opinion

The dining team at Hofstra University in Hempstead, N.Y., has updated the halal offerings at its student center after student concerns of cross-contamination and mislabeling, The Hofstra Chronicle reports.

After listening to students, the center’s halal options were moved from a self-serve line to a hot entree station. The dining team also updated its signage to better indicate which meals are halal.

In addition to halal hot dogs and hamburgers, students will now have the option of halal beef as well as new globally inspired halal meals.

Read the full story via...

Industry News & Opinion

Ball State University in Muncie, Ind., has debuted a mini food truck on campus, The Daily News reports.

Dining staff say the truck was introduced to give students more dining options as well as reaffirm the school’s commitment to sustainability.

The truck will feature healthy options with fewer than 550 calories that will be sold in plant-based to-go containers . Students will be able to choose from two to three rotating entrees as well as two signature entrees that will be available the entire week.

Read the full story via .

Sponsored Content

From Mondelez.

With consumers living increasingly busy, on-the-go lifestyles, operators who offer grab-and-go items are in the best position to benefit from the snacking public's eating habits. But since most people turn to different snacks throughout the day, operators need to provide diverse options to capture consumers' changing appetites. The ongoing popularity of grab-and-go items reveals trends that could help operators tailor their inventories to increase sales, especially in the workplace.

What do snackers want?

According to The Hartman Group's 2017 Out of Home...

FSD Resources