Pork-Roast & Broccoli Rabe on Ciabatta

Thin sliced pork loin, provolone cheese and sautéed broccoli rabe with a sriracha infused mayo on a ciabatta roll.

Prep Time: 15 min
Cook Time: 40 min

RECIPE
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RECIPE

Servings:

Yield: 4 Sandwiches

Ingredients:

12 slices roasted pork loin
3 tablespoons sriracha mayonnaise
4 stems broccoli rabe
4 slices provolone cheese
2 teaspoons kosher salt
1 teaspoon ground black pepper
3 tablespoons olive oil
4 ciabatta rolls

Pork Loin Brine
1/2 cup water
1/8 teaspoon kosher salt
1/2 teaspoon brown sugar
1 pound boneless pork loin

Allergens:

Eggs, Gluten, Milk, Mustard, Soy, Wheat

Nutritional Information

Directions:

Pork Loin Brine: Combine water, brown sugar and kosher salt for brine. Mix until dissolved. Place pork loin in deep pan. Cover completely with brine. Refrigerate for 8 hours. Preheat oven to 375 degrees F. Remove pork from brine. Rinse well and pat dry. Place pork loin in oven. Roast for 1 to 1-1/2 hours. Remove from oven. Allow to rest. Refrigerate for 1 hour. Slice chilled pork very thin.
For Service: Preheat flat grill to 325 degree F. Lightly coat with vegetable oil. Place broccoli rabe on grill, toss with salt and pepper. Sear and sauté until lightly browned. Remove. Place pork slices on flat grill. Place cheese slices over pork and allow to melt. Brush 1 teaspoon olive oil on heel of roll and 1 teaspoon olive oil on crown of roll. Toast roll until golden brown. Spread 1 teaspoon of sriracha mayonnaise on heel of roll and 1 teaspoon of sriracha mayonnaise on crown of roll. Place pork loin with melted cheese on heel of roll. Place 1 stem broccoli raab on top of pork. Place crown of roll on sandwich to close.