The Chiladelphia

The Chiladelphia

Sunday Sandwiches: "The Chiladelphia"

If the Chicago Italian beef and the Philadelphia roast pork had a baby, this would be its tasty child. Slow cooked beef, sharp provolone, Philly long hot pepper giardiniera I've dubbed, "JAWNdiniera" and garlicky broccoli rabe all tucked inside a seeded a hoagie roll with a side of au jus for dipping.  Usually, there is no need to mess with classics, but this sandwich brings the best of both worlds and provides a ton of balance.  Watch me make the recipe, step-by-step on my @kittch channel!


(4 sandwiches)

3 lbs of Italian beef (homemade or store bought)

1 bunch of broccoli rabe

1 cup of sharp provolone 

4 seeded hoagie/sub rolls

1 cup each of chopped ong hot peppers, serrano peppers, carrots, celery, cauliflower florets, green olives

2 cups of water

2 cups of vinegar 

1 tbsp sugar

1 tbsp kosher salt

1 tsp dried oregano

1 tbsp red chili flakes

3 cups of neutral oil

5 cloves of garlic, sliced

2 tbsp olive oii

1 lemon



water, vinegar, salt, and sugar and bring mixture to a boil. Cover your chopped veggies and let cool to room temp.  Seal in a container and place in the fridge to pickle for 3-5 days.  Pour off brine and add oregano, chili flakes, and top with cover completely in neutral oil.

Broccoli Rabe

Blanch greens in salted water for 2 minutes and cool in an ice bath.  Pat dry and cut into smaller segments. Heat olive oil in a skillet. Add sliced garlic and chile flake. Cook for 30-45 seconds til fragrant. Add blanched greens and cook for 2-3 minutes til charred in spots.  Season with salt, pepper, and lemon juice.

Build your sandwich

Split your roll, leaving a hinge.  Lay down provolone.  Top with 4-6 of beef, JAWNDINIERA, and broccoli rabe.  Wrap tigtly in parchment paper. Cut down the middle and serve with au jus to dip.

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Sunday Sandwiches: The Chiladelphia

Join me as I make a mash-up featuring two of my favorite sandwich cities around, my hometown Chicago and Philadelphia.

A hybrid of the iconic Italian beef mixed with a Philly roast pork with a very special ingredient that I'm calling…”JAWNdiniera”

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