I made these sandwiches for camping and loved the flavor profile. I’ve seen similar combos at a sandwich shop around here, Taylor Gourmet, though they use provolone – but I couldn’t find all-natural provolone at the store, hehe. Tip – use a thin baguette. The sample one I made was better, but these ones used a hearty sourdough that overwhelmed the sandwich a bit.
1 baguette, toasted
sliced leftover pork tenderloin (mine from this)
broccoli rabe, blanched
fresh mozzarella (or provolone, if you prefer), sliced
red pepper flakes
Layer sandwiches with ingredients and serve.
Missy's Recipes 