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.

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