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.
Italian Braised Pork Hoagie
- 1/2 recipe Italian Braised Pork leftovers
- 4 6- inch hoagie rolls or sandwich buns
- 1 large beefsteak tomato sliced
- 8 basil leaves
- 6 ounces baby arugula
- 8 slices provolone cheese
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!