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Roast Pork Sandwich

Prep Time 15 minutes
Cook Time 8 minutes
Servings 2
Calories 508kcal

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
US Customary - Metric

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