Philadelphia Style Roast Pork Sandwiches

Philadelphia Style Roast Pork Sandwiches

Christine 1

"This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly."
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2 h 15 m servings 794 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 794 kcal
  • 40%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 50.4 g
  • 101%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 2952 mg
  • 118%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
  3. Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
  4. While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
  5. Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
  6. Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.


  • Cook's Note:
  • This recipe makes enough to fill 4 to 6 sandwiches. The traditional roast pork sandwich is made with provolone cheese; Manchego has slightly stronger flavor, which is a great complement to the pork and greens. If you can't find Manchego, use provolone.



I really liked these. I cooked the pork in a pressure cooker for 50 minutes instead of using the oven. I also didn't have any chicken broth for the spinach, so I used a splash of white wine inst...

I like this sandwich with the pork, spinach and the manchego cheese is so different and a nice change of pace. I did reduce the rosemary to just 1 tbsp - I think 3 tbsps is quite a lot - rosemar...

Delicious! The pork roast was cooked to perfection and the seasonings were spot on. Loved the spinach! I used sharp provolone b/c I couldn't find Manchego. I will be making this again and again~...

Followed the recipe to the T and it wasn't near as good as I was expecting!