I’ve had my eye on Saveur magazine’s The Sandwich Issue since it hit the stands. I mean look at this, it’s like sandwich porn.
Although I would like to make every sandwich in this issue, I chose their Torta Ahogada (Drowned Sandwich) since I had an authentic version in Mexico a few years back. I made this for my friends the other night and it was good, but the one I made last night was even better. I used the pork leftover from the Torta to make this Pulled Pork Italiano – so as you can tell I didn’t go through the 85 steps to get the pork in it’s right place for the recipe. For this shortcut I simply threw all the herbs, wine, onions, garlic and broth in with the pork and let is simmer until heated through and reduced down a bit. After that, I followed the recipe as it calls for and threw the delicious, tender pork on the roll with the provolone, broccoli rabe and roasted peppers (thanks to our friend Kari for the homegrown delicious peppers!). This was packed full of flavor lambs. David mentioned is seemed like an unlikely combination at first sight, but he ended up loving it just as much as I did.
I had leftover broccoli rabe and rolls this morning so I grilled the bread in butter and combined the rabe with garlic, leftover crushed tomatoes and salt. After simmering the rabe, I added two eggs and fried until the whites were set but yolk was still runny – the only way to eat an egg in my opinion. Talk about an excellent way to end your night and start your day!