Ingredients
For the Pork Roast
- 8 oz Leftover roasted pork loin use from tuesdays lunch leftovers
- 1 TBSP Extra-virgin olive oil
- 1/2 cup Chicken broth
For the Sandwiches
- 1 TBSP Extra-virgin olive oil
- 1 clove Garlic minced
- 1 cup Broccoli rabe trimmed and chopped (or spinach)
- Salt to taste
- Black pepper to taste
- 2 Sub rolls
- 4 slices Provolone cheese
- 2 oz BBQ potato chips
- 2 Pickle spears
Homemade Lemonade
- 1/2 cup Lemon juice fresh squeezed
- 20 oz Water
- 2 TBSP Sugar use to taste
Instructions
- Cook the Broccoli Rabe (or spinach): Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the chopped broccoli rabe and cook until tender, about 5 - 7 minutes. Season with salt and pepper to taste.
- Toast the rolls optional.
- Assemble the Sandwiches: Place the pork on the roll, top with broccoli rabe (or spinach) and cheese. Spoon some of the pork roast juices over top if desired.
- Melt the Cheese (Optional): If you’d like to melt the cheese, place the assembled sandwiches under a broiler for a few minutes, watching closely until the cheese is melted and bubbly.
- Mix the ingredients for the lemonade. Serve over ice if desired.
- Serve the roast pork sandwich with barbecue chips, pickle, and lemonade.
Nutrition
Calories: 508kcal | Carbohydrates: 52g | Protein: 17g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 27mg | Sodium: 1334mg | Potassium: 244mg | Fiber: 2g | Sugar: 19g | Vitamin A: 983IU | Vitamin C: 29mg | Calcium: 368mg | Iron: 12mg

Roast Pork Sandwich
Ingredients
For the Pork Roast
- 8 oz Leftover roasted pork loin use from tuesdays lunch leftovers
- 1 TBSP Extra-virgin olive oil
- 1/2 cup Chicken broth
For the Sandwiches
- 1 TBSP Extra-virgin olive oil
- 1 clove Garlic minced
- 1 cup Broccoli rabe trimmed and chopped (or spinach)
- Salt to taste
- Black pepper to taste
- 2 Sub rolls
- 4 slices Provolone cheese
- 2 oz BBQ potato chips
- 2 Pickle spears
Homemade Lemonade
- 1/2 cup Lemon juice fresh squeezed
- 20 oz Water
- 2 TBSP Sugar use to taste
Instructions
- Cook the Broccoli Rabe (or spinach): Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the chopped broccoli rabe and cook until tender, about 5 - 7 minutes. Season with salt and pepper to taste.
- Toast the rolls optional.
- Assemble the Sandwiches: Place the pork on the roll, top with broccoli rabe (or spinach) and cheese. Spoon some of the pork roast juices over top if desired.
- Melt the Cheese (Optional): If you’d like to melt the cheese, place the assembled sandwiches under a broiler for a few minutes, watching closely until the cheese is melted and bubbly.
- Mix the ingredients for the lemonade. Serve over ice if desired.
- Serve the roast pork sandwich with barbecue chips, pickle, and lemonade.
Nutrition
Calories: 508kcalCarbohydrates: 52gProtein: 17gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 27mgSodium: 1334mgPotassium: 244mgFiber: 2gSugar: 19gVitamin A: 983IUVitamin C: 29mgCalcium: 368mgIron: 12mg
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