South Philly Italian Roast Pork Sandwich

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
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.”

Ingredients

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

Steps

  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
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources