Braised Pork Sandwich
Servings
24 6-oz. servings
Prep Time
20 minutes
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Ingredients
- 24 ct. 6" French Hoagie Roll
- 1½ pt. Olive Oil Pomace
- 6 lb. Recipe: Braised Pork
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 3 lb. Fresh Broccoli Rabe, sliced into 2" pieces
- 48 ct. Brickman's Sharp White Cheddar Cheese Slices
- 4½ lb. Recipe: Red Pepper Jelly
- 24 oz. Recipe: Whole Grain Mustard Mayonnaise
Recipe Preparation
- Brush the inside of the top and bottom halves of the French roll with 1 Tbsp. of olive oil. Place the oiled side down on a heated flat griddle. Grill until golden brown. Place the bottom of the roll on a warmed serving plate.
- Place 1 Tbsp. of oil in a nonstick sauté pan. Add 4 oz. of pork to the pan. Toss pan over medium-high to warm the pork. Season with salt and pepper. Add 4 oz. of braising liquid. Bring to a boil. Cook until stock has reduced to desired consistency.
- Add 1 Tbsp. of oil to a second nonstick sauté pan. Add 2 oz. of broccoli rabe. Toss over medium heat. Cook to desired doneness. Season with salt and pepper.
- Spread 2 oz. of red pepper jelly on the inside of the bottom half of the bun. Place the broccoli rabe on top of the jelly. Place 2 oz. of sliced white cheddar on top of the broccoli rabe. Place under a heated salamander to melt the cheese.
- Spread 1 oz. of the mayo to the top half of the bun, add the top of the bun to the sandwich and serve.
