Full disclaimer: I have never eaten one of these sandwiches in its natural habitat of Philadelphia. But the combo of roast pork, provolone, broccoli rabe and garlic sounded so great, I couldn't wait for a trip to the city of brotherly love.The sandwich is pretty easy to make, though I make no claims to its authenticity. You take a split roll or baguette, top it with slices of roast pork loin (great way to use leftovers), melt some provolone over it. Then you put a big ol' pile of sauteed broccoli rabe (with garlic) over the whole shebang. Fold and eat.
We scarfed these sandwiches with a side of sweet potato fries. Not Philly-traditional, but pretty darn delicious.
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