Recipe: Sausage and broccoli rabe sub riffs on Philly classic

By Gretchen McKay, Pittsburgh Post-Gazette

Philadelphia is famous for its cheesesteak sandwiches.

Yet, if you’ve ever been to the city’s Reading Terminal Market on Arch Street in Center City (a favorite haunt when I was in paralegal school), you’ve probably also seen the long lines in front of Tommy DiNic’s. (If you know, you know.)

The star of this iconic sandwich counter, which has been drawing crowds since it opened in1977, is a succulent, slow-roasted Italian roast pork sandwich topped with sharp provolone and drippy, garlicky braised broccoli rabe (also known rapini). It’s a decidedly messy nosh as the ingredients can, and probably will, spill out as you eat it.

As tough as it is for a Pittsburgh girl to fall in love with something from Philly (my husband excluded), I have to admit it’s pretty incredible. I get the signature sandwich every time I’m in town, and never regret it.

This sub recipe (or should we say hoagie?) from America’s Test Kitchen is a riff on that storied sandwich served on a sesame-seeded Sarcone’s Bakery roll. Spicy Italian sausage stands in for the thinly sliced roasted pork that is a three-day process at DiNic’s. It also includes savory, tender slices of portobello mushrooms cooked with fennel, fresh rosemary and a touch of soy sauce. Shredded provolone goes right into the pan with the meat and veggies for a melty, we’re-all-friends finish.

Like DiNic’s, this recipe spotlights broccoli rabe. It’s a cruciferous green that looks like leafy broccoli, but as a member of the Brassicaceae family, is actually more closely related to the turnip. Its flavor is more bitter than broccoli, and the greens can also be fibrous, but the two veggies are interchangeable in this recipe. I used long, tender stalks of Broccolini instead of broccoli rabe, which I couldn’t find in my local grocery store.

Don’t skimp on the pickled red cherry hot peppers as a final flourish. They’re only mildly spicy, and you can’t beat that extra kick of flavor.

I used 6-inch (Mancini’s) sausage rolls instead of 8-inch sub rolls, so I had enough filling for five sandwiches. Be sure to toast the bread until it’s quite brown and crispy. Otherwise the filling could turn the sandwich into a (still delicious) soggy mess.

Wrapped in aluminum foil and reheated in a 350-degree oven for a few minutes, any leftovers make a great lunch the next day.

Philly-style Sausage and Broccoli Rabe Subs

PG tested

4 8-inch Italian sub rolls
3 tablespoons extra virgin oil, divided
3 garlic cloves, sliced thin
1 pound broccoli rabe, trimmed and cut into 1/2 -inch pieces
1/4 plus 1/8 teaspoon salt, divided
8 ounces hot Italian sausage
1 pound portobello mushroom caps, wiped clean, and sliced 1/4 -inch thick
1 teaspoon fennel seeds, cracked
1 teaspoon chopped fresh rosemary
1 teaspoon soy sauce
4 ounces shredded sharp provolone cheese
2 tablespoons chopped or slice jarred hot cherry peppers, optional

Adjust oven rack to middle position and preheat to 450 degrees.

If needed, slice rolls to make them easier to open (without slicing all the way through). Use spoon or your fingers to scraped inside of rolls and remove all but 1/4 i nch of interior crumb; discard removed crumb or use to make bread crumbs or croutons. Set aside while you prepare filling.

Heat 1 tablespoon oil and sliced garlic in a 12-inch nonstick skillet over medium heat until garlic is light golden brown, 3-5 minutes.

Add broccoli rabe and 1/4 teaspoon salt and cook, stirring occasionally, until tender, 4-6 minutes. Transfer to bowl and cover to keep warm.

Heat 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Add sausage and cook, breaking up meat into small pieces with wooden spoon, until lightly browned, about 5 minutes. Transfer to a bowl.

Add 1 tablespoon oil to fat left in skillet and heat over medium-high heat until shimmering. Add mushrooms and remaining 1/2 teaspoon salt. Cover and cook, stirring occasionally, until mushrooms have released their liquid, 3-5 minutes.

Uncover and continue to cook, stirring occasionally, until mushrooms are well browned, 5-7 minutes. Reduce heat to low.

Clear center of skillet and add remaining 2 teaspoons oil, fennel seeds and rosemary. Stir in soy sauce and cooked sausage, then stir in cheese until melted. Remove from heat and cover to keep warm.

Arrange reserved rolls on baking sheet and bake until lightly toasted, about 3 minutes.

Divide mushroom and broccoli rabe mixture evenly among rolls. Top with cherry peppers, if using, and serve.

Serves 4.

— adapted from “Mostly Meatless” by America’s Test Kitchen