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Tony Luke's Roast Pork, Greens, and Provolone Sandwich


Ready In: 20 Minutes
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Serves 4

INGREDIENTS

DIRECTIONS

  • To make the Au Jus: For the best results, add the stock to the pan the roast pork was cooked in and scrape up any browned bits from the bottom. Pour the stock into a small saucepan. Add the onion, garlic, and herbs and boil for 5 minutes. Add the cherry peppers and pickling liquid. (The Au Jus can be made up when the roast is first cooked--you can serve it as a pan gravy, if you wish--and kept refrigerated for 3 or 4 days. Before rewarming, remove any surface fat.)
  • Heat the pork in a shallow pan at a simmer in the Au Jus for 4 to 5 minutes.
  • Split the roll open using your thumbs. Sprinkle the bottom of the roll with the cheese. Using a slotted spoon, spread the greens on top of the cheese. Remove the pork from the liquid with tongs and spread the slices over the greens. Ladle some of the juices over the pork. Season with salt and pepper. Seal the sandwich in foil and serve with the optional pickled peppers and hot sauce.
  •  SAVE