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!
Ingredients
(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
Preparation
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.
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.
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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