I spent some time driving around the country building golf clubs on the PGA Tour, since then I try to recapture the flavors that I experienced on the road. Philadelphia is known for the Cheese Steak but I think this underdog of a sandwich is better, with a fresher and more vibrant flavor.
Philadelphia-Style Garlicky Smoked Pork & Rabe Sandwich
- Servings: 1 Sandwich
- Yield: 6-8
- Prep Time: 1 hr
- Cooking Time: 2 hr
- 4 Heads Garlic
- 1 Lemon, juice and zest
- 2 Sprigs Fresh Rosemary
- Olive Oil
- 6 Slices Bacon
- 1 Pork Tenderloin
- 4 Tbsp Butter
- 2 Tbsp Flour
- 1 Cup Milk
- ¼ Tsp Nutmeg
- 1Tbsp Whole Grain Dijon Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Lb Broccoli Rabe or Broccolini
- 1 Large Shallot
- 1 Tsp Red Pepper Flake
- French Baguette(s)
- Sliced Sharp Provolone Cheese
- Marinade for the Pork Combine 6-8 garlic cloves, the zest of one lemon, 2 springs of fresh rosemary (destemmed), into a food processor, mix on high. Add olive oil to the mixture until it becomes a thick paste, about ⅓ of a cup. Liberally salt and pepper the tenderloin and then apply the paste. On a cutting board take 6 slices of thinly cut bacon and weave into a lattice. Wrap your tenderloin with the bacon weave and place in your smoker over cherry wood at 225 until you reach an internal temperature of 140. Once the internal temperature has been reached, let the meat rest until service, the pork should be sliced ¼” think on the bias, bacon can be used or discarded.
- Roasted Garlic Take two heads of Garlic, and slice off the top exposing the cloves. Liberally season with salt and pepper and then olive oil. Wrap each in foil and place in a 400 degree oven for 30 minutes or until the cloves are soft. Once cooled squeeze the garlic into a bowl and mix until smooth.
- Mustard Sauce Combine 2 tbsp butter and 2 tbsp flour into a nonstick skillet over medium high heat. Wisk until smooth, continuing to cook for 1-2 minutes. Add 1 cup of milk and wisk until smooth again. Add the 1 tsp salt, ¼ tsp nutmeg, ½ tsp black pepper, 1 tbsp whole grain mustard, 2 tbsp roasted garlic puree, and 1 tbsp Worcestershire sauce, to the sauce and reduce the heat to low. Let the sauce cook for 5-7 minutes and then can held until service.
- Broccoli Rabe In a pot of boiling water add your broccoli rabe (broccolini may also be use) for approx. 5-7 minutes, or until tender. Remember the leaves will cook much faster than the stalks and florets. Once tender, move to an ice bath to stop cooking then to paper towel to dry. In a skillet over medium high heat add 2 tbsp butter, 1 tbsp olive oil. Let them combine and melt. Add 6 cloves of garlic (minced), 1 large shallot (minced), and 1 tsp of red pepper flake. Add the broccoli back to the pan and saute until coated. Watch your heat, do not burn the garlic. Once the broccoli is hot add the juice of a half of a lemon and remove from heat. Once cooled the broccoli can be chopped or left whole for plating.
- Presentation Take 6-8 inches of a French baguette and cut it lengthwise. Apply a liberal amount (2-3 tbsp) of the mustard sauce to the bottom piece of bread. Stack on 8-10oz of pork, 2-3 slices of sharp provolone cheese, and approx. ½ cup of your broccoli rabe mixture. Cap with your top piece of bread and serve immediately or hold in a warm oven.
This sandwich has everything you need, great smoke flavor, a fresh zip from the broccoli rabe, and a creamy bechamel to tie everything together. The ingredients can be made in advanced, with the assembled sandwiches brought to temp in the oven or it can be made quickly and be the highlight of your next back yard gathering. The sandwich can be served hot and it is still amazing after sitting out at room temperature.
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