I promise that I won’t just loaf through the whole summer without making an effort… Yes, I know that Monday I showcased those Mango Colada Popsicles – total prep time :05 minutes. So I completely understand if you think I’m just calling it in with a “sandwich” But this is no ordinary sammie. It’s an Italian Braised Pork Hoagie and despite the fact that it’s another :05 minute “recipe”, I just wanted to make sure you knew how versatile that Pork Ragoût is.
While the ragoût is ridiculously easy to make — it does require a few hours of oven braising — so you see — I made some effort. A little.
You remember the ragoût, right? I made one a few months ago and we mounded it on egg noodles and stuffed it into tacos. Well, I fixed it again and this time the leftovers became the savory filling for lunch in the form of a decadent sub sandwich.
In my view, when you’re working with something as simple as this, you have to use really good ingredients. Rolls from the bakery – soft and absorbent on the inside with a sturdy crust to corral the meaty filling. I like Boar’s Head sliced provolone from the deli and the heaviest, ripest tomatoes I can find. Fresh garden basil ties it all together. This can tend to get messy. Embrace the slop. Hunch over your plate, cradling the sammie in both hands and savor every bite. Don’t worry that the drippings will cover your elbows — it’s part of the experience.
Incidentally, I look at virtually every meat-centric meal as an opportunity for sandwiches made from the leftovers. Leftover roast beef? Don’t Cry For Me Argentina — Roast Beef Sandwiches… Leftover corned beef? Make The Reuben. Obviously, chicken, turkey and ham are no-brainers for creating sandwich nirvana. What’s your favorite?
Ingredients
- 1/2 recipe Italian Braised Pork leftovers
- 4 6-inch hoagie rolls or sandwich buns
- 1 large beefsteak tomato sliced
- 8 basil leaves fresh
- 6 ounces baby arugula
- 8 slices provolone cheese
Instructions
- Heat the leftover braised pork in a saucepan or microwave oven. Slice the rolls in half and build the sandwich by dividing the pork, provolone, tomato basil and arugula between the rolls (make sure the hot pork is in direct contact with the cheese to get that melty, gooey fusion).
- Serve with plenty of napkins!
More Sandwich Favorites:
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- Grilled Portabella Burgers
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- Farmer’s Market Open-Faced Sandwich
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- Easy Poached Shrimp Salad Sandwich
Now that looks like a sandwich I can get behind! I’m a love of provolone, it is hands down my favourite cheese and so this is definitely a winner with the gorgeous pork ragu.
Thanks, Amanda! It’s a winner!
I love low effort, high return recipes and this one fits the bill! Adding this to my summer must make list!
That is one hunka’ sandwich! And yum- it looks amazing. Messy sandwiches are the best!
Lisa, I am a total sandwich guy. This has everything. The bread is perfect. You used the perfect cheese. Your meat looks spiced and flavored perfectly. This is a man’s meal!
Yes. Everything about this, YES! This has some of my most favorite ingredients {leftovers are my favorite}, looks simple enough to make and well, it sounds absolutely amazing! Can’t wait to make this bundle of perfection!
This sandwich looks amazing. Perfect for summer!
I love minimal effort, big payoff recipes like this. Let time do most of the work for you, and then feast!
I completely concur, Mary! Definitely beats slaving for 2-3 hours!
This sandwich takes leftovers to a whole new level, wowza!!
And who doesn’t like a good sandwich, right Sue?
I’d love to wrap several of these up and take them to the beach this weekend!
I usually can’t wait that long!
Hey. What’s wrong with 0.05 minute recipes? I love 0.05 minutes recipes! 🙂 This sandwich is massive. And messy. Which is awesome. I judge sandwiches by its level of messiness – the messier the better! 🙂
Thanks for backing me up on this Jolina! I agree, the messier the better!