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. Read the recipe below, or..

Recipe Details:

Serves: 4

Cook Time: 1 hour

Difficulty: Medium

Ingredients:

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

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1. JAWNdiniera:

   • Combine water, vinegar, salt, and sugar; bring to a boil.

   • Cover chopped vegetables with the boiling mixture and let cool to room temperature.

   • Seal in a container and refrigerate to pickle for 3-5 days.

   • Drain brine and add oregano, chili flakes.

   • Cover completely with neutral oil.

2. Broccoli Rabe:

   • Blanch greens in salted water for 2 minutes, then cool in an ice bath.

   • Pat dry and cut into smaller segments.

   • Heat olive oil in a skillet.

   • Add sliced garlic and chili flake; cook for 30-45 seconds until fragrant.

   • Add blanched greens and cook for 2-3 minutes until charred in spots.

   • Season with salt, pepper, and lemon juice.

3. Build Sandwich:

   • Split your roll, leaving a hinge.

   • Lay down provolone cheese.

   • Top with slices of beef, JAWNdiniera, and broccoli rabe.

   • Wrap tightly in parchment paper.

   • Cut down the middle and serve with au jus for dipping.