You know those fancy sandwiches you line up for?
The ones that layer a delicious mix of ingredients that you might never have thought to put together on your own?
The kind with real spark that oh-so satisfies with every bite?
Well, this is that type of sando.
What’s more, it’s purposely made with less meat — but you wouldn’t necessarily know it.
“Philly-Style Sausage and Broccoli Rabe Subs with Portobello” is one of those trophy sandwiches that’s winning and winsome.
It’s from the cookbook, “Mostly Meatless” (2025), of which I received a review copy, by America’s Test Kitchen.
With more than 200 recipes, this is an ideal book for anyone wanting to up their vegetable intake and lighten their meat consumption — without feeling deprived.
The Test Kitchen cooks have accomplished that by revamping favorites but with less meat, making veggies the star of plates and meat a supporting player, and by playing up mouthwatering flavors from around the globe.
Treat yourself to everything from “Garlic-Chicken and Wild Rice Soup,” “Indian-Spiced Carrot and Coconut Salad with Tilapia,” and “Laksa Cauliflower Bowl with Shrimp” to “Tofu Summer Rolls with Spicy Almond Butter,” “Cashew e Pepe e Funghi,” and “Weeknight Ground Beef and Lentil Tacos.”
For these sub sandwiches, you actually scrape out much of the inner crumb of the rolls. That allows more filling to be stuffed inside without spilling out. For those trying to cut back on carbohydrates, this lets you still enjoy a sandwich but one that’s more carbo-light. You’re instructed to discard the crumb you scraped out. However, if you’re not watching your carbs and don’t want to waste, break it into small pieces, toss with olive oil, and toast in the oven to make croutons to add to a salad or bowl of soup.
You split the rolls but not all the way through, dig out much of its insides, then toast in a hot oven. If the hinge in your roll breaks, leaving you with two separate pieces instead, don’t fret as you’ll still have a sturdy sandwich in the end.
For the filling, saute a big bunch of chopped broccoli rabe with garlic. Next, saute crumbled Italian sausage. Remove to a bowl, then add sliced portobellos to the now empty pan, sauteeing until their liquid releases then nearly evaporates. Season with fennel seeds, fresh rosemary and a touch of soy sauce, before adding back in the sausage. Finally, stir in shredded fontina or provolone until it gets melty.
To assemble the subs, it’s just a matter of piling on some of the sausage-mushroom mixture plus the broccoli rabe into the hollows of each roll.
There is only about 2 ounces of sausage per sandwich, but it doesn’t feel lacking. That’s because the mushrooms and broccoli rabe make this a very hearty and filling sandwich. In fact, it tastes quite meaty.
There’s a lot of texture going on. Plus a big hit of mustard taste from the greens. Then, there’s the melty cheese, which may be restrained in quantity, but is just enough to add a touch of buttery bliss here and there.
In fact, I’d put this Philly-style sandwich right up there any day with those selling for upwards of $20 at a gourmet hoagie joint.
Philly-Style Sausage and Broccoli Rabe Subs with Portobello
(Serves 4)
Four (8-inch) Italian sub rolls
3 tablespoons extra-virgin oil, divided
3 garlic cloves, sliced thin
1 pound broccoli rabe, trimmed and cut into 1/2-inch pieces
1/4 plus 1/8 teaspoon table salt, divided
8 ounces Italian sausage, casings removed
1 pound portobello mushroom caps, sliced 1/4-inch thick
1 teaspoon fennel seeds, cracked
1 teaspoon minced fresh rosemary
1 teaspoon soy sauce
4 ounces shredded fontina or sharp provolone cheese
2 tablespoons sliced jarred hot cherry peppers (optional)
Adjust oven rack to middle position and heat oven to 450°F. If needed, slice rolls to make them easier to open (without slicing all the way through). Use a spoon to scrape inside of roll and remove all but 1/4 inch of the interior crumb; discard removed crumb. Set rolls aside.
Heat 1 tablespoon oil and sliced garlic in 12-inch non-stick skillet over medium heat until garlic is light golden, 3 to 5 minutes. Add broccoli rabe and 1/4 teaspoon salt and cook, stirring occasionally, until tender, 4 to 6 minutes. Transfer to bowl and cover to keep warm.
Heat 1 teaspoon oil in now-empty skillet over medium-high heat until just smoking. Add sausage and cook, breaking up meat into small pieces with wooden spoon, until lightly browned, about 5 minute. Transfer to a clean bowl.
Add 1 tablespoon oil to fat left in skillet and heat over medium-high heat until shimmering. Add mushrooms and remaining 1/4 teaspoon salt. Cover and cook, stirring occasionally, until mushrooms have released their liquid, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until well browned, 5 to 7 minutes. Reduce heat to low. Clear center of skillet and add remaining 2 teaspoons oil, fennel seeds, and rosemary. Stir in soy sauce and cooked sausage, then stir in cheese until melted. Remove from heat and cover to keep warm.
Arrange reserved rolls on rimmed baking sheet and bake until lightly toasted, about 3 minutes. Divide mushroom mixture and broccoli rabe evenly among rolls. Top with cherry peppers, if using, and serve.
From “Mostly Meatless” by America’s Test Kitchen
More Scrumptious Sandwich Recipes to Enjoy: Choripan by Frankie Celenza
And: Ciabatta with Balsamic Blackberries, Coppa di Parma, and Mustard
And: The Boom
And: Spiced Apple, Ham, and Raclette Sandwich
And: Chickpea Panini