One of the best things about leftovers is that one can make great or wonderful sandwiches and just about the best one that I make is a roasted pork with broccolini…once upon a time Michael didn’t care for broccolini and that is probably because I didn’t blanch it one time and it was pretty bitter. Last night it was perfect after blanching briefly followed by sautéing in olive oil, roasted garlic, and a few pinches of red pepper flakes. Delicious addition to the juicy, dripping luscious pork sandwiches.
I didn’t have a lot of “gravy” left from the stuffed fresh ham, but a good last-minute trick is to use package of au jus mix, doctored up with roasted-grilled onions, some chicken broth instead of water along with the rest of the pork gravy. Good enough for me, hot gravy to let the sliced pork swim in before making up the sandwiches. Bake the seeded hoagie style rolls for a few minutes, slice and put two slices of provolone cheese, layer in the thinly sliced pork, add a little gravy and top with broccolini. You can add a little more gravy over the sandwich or serve a little bowl with each one for dipping, like a French dip sandwich.
*Slice the meat as thinly as possible use an electric slice if you have one and be sure the meat is chilled, best sliced the next day.