Southern-Italian Fusion: The Ultimate Smoked Pork and Greens Sandwich Inspired by DiNic’s
If you’re a fan of classic sandwiches, you’ve probably heard of DiNic’s famous roast pork and rabe sandwich in Philadelphia—a hearty combination of succulent roast pork, sharp provolone, and garlicky broccoli rabe. It’s the kind of sandwich that sticks with you long after the last bite. Inspired by that iconic creation, I decided to give it a Southern spin and create my own Southern-Italian fusion sandwich using smoked pork butt, kale cooked like Southern greens, and some local artisan bread and cheese from Magazine Street in New Orleans.
The result? A sandwich that’s rich, smoky, savory, and deeply satisfying—a perfect blend of Italian flavor and Southern soul.
The Concept: Marrying Southern Comfort with Italian Tradition
The idea behind this sandwich was simple: take the beloved flavors of the South and combine them with the bold, comforting elements of an Italian classic. Instead of DiNic’s roast pork, I went with smoked pork butt—a Southern staple that brings a deep, smoky flavor to the table. And instead of broccoli rabe, I used kale cooked as Southern greens, simmered low and slow with garlic, onions, and a bit of ham hock for that rich, soulful flavor Southerners know and love.
Finally, to tie it all together, I needed bread and cheese worthy of these ingredients. Enter the fancy, locally-sourced goods from Magazine Street, New Orleans’ hub for artisanal foods. I picked up a crusty loaf from a local bakery and a wedge of nutty, aged provolone to bring that Italian flair. Now, let’s break down how to make this sandwich magic happen.
The Ingredients: Southern Roots with an Italian Twist
To build this beauty, you’ll need:
Smoked Pork Butt: Slow-cooked, fall-apart tender pork with a nice smoky bark. If you don’t have access to a smoker, you can braise it, but smoking really elevates the flavor.
Kale Cooked as Southern Greens: Instead of broccoli rabe, which has a slightly bitter, earthy bite, I opted for kale. Cooked down with garlic, onions, and a touch of bacon or ham hock, the kale absorbs all the richness of Southern-style greens.
Fancy Bread: A crusty loaf, preferably from a local bakery. I went with a sturdy baguette that had a chewy interior and crunchy exterior to hold up to the juicy pork and greens.
Aged Provolone: Sharp and flavorful, this cheese is a must for the Italian element of the sandwich. You can also use fontina or pecorino, but provolone pairs perfectly with pork.
Optional Toppings: A little red pepper flakes for heat, or pickled peppers to add tangy brightness.
Step-by-Step: Building the Southern-Italian Fusion Sandwich
Step 1: Smoke the Pork Butt
Start with the pork butt. I rubbed mine with a simple mix of salt, pepper, garlic powder, and paprika before smoking it low and slow for about 8 hours at 225°F. The pork should have a nice, caramelized bark on the outside and be juicy and tender on the inside, perfect for pulling apart.
If you don’t have a smoker, you can braise the pork in the oven with the same rub. Just place it in a Dutch oven with some stock or beer and cook it at 300°F for 4-5 hours until it’s fork-tender.
Step 2: Prepare the Southern-Style Kale
While the pork is cooking, it’s time to work on the greens. In true Southern fashion, I used kale (but collard greens or mustard greens would work, too). First, sauté onions and garlic in a little bit of bacon fat or olive oil until fragrant. Then, add in chopped kale and cook it down until wilted. Pour in enough chicken broth to cover the greens, add a dash of vinegar and red pepper flakes for balance, and let everything simmer on low heat for about 30 minutes. By the end, the kale will be tender, flavorful, and packed with the smoky richness from the broth.
Step 3: Assemble the Sandwich
Now for the fun part: assembling the sandwich.
Cut your bread: Take that crusty loaf from Magazine Street and slice it open, creating a sturdy base to hold all the goodness.
Layer the pork: Pile on the smoked pork, making sure to include some of the crispy bits from the bark for extra flavor.
Add the greens: Spoon a generous helping of the Southern-style kale over the pork. The richness of the greens complements the smoky pork, and the slight vinegar tang cuts through the heaviness.
Top with cheese: Layer slices of sharp, aged provolone over the greens. You can melt the cheese slightly by sticking the sandwich under the broiler for a minute or two, or just let the heat from the pork and greens do the job.
Optional extras: If you’re feeling fancy, add some pickled peppers or red pepper flakes for an extra kick of flavor. Use the pot likker as au jus.
The First Bite: A Fusion of Flavors
The first bite of this sandwich is nothing short of heavenly. The smoked pork butt is tender and savory, its richness balanced by the garlicky, vinegary greens. The sharp provolone melts into the pork and greens, tying everything together with its nutty, salty flavor, while the crusty bread provides the perfect vehicle for all these bold ingredients.
What I love most about this sandwich is how it marries two distinct traditions. The Southern flavors of the smoked pork and greens are warm and familiar, but the addition of sharp Italian cheese and the artisanal bread gives it a new dimension. It’s comforting, yet exciting—a true fusion of Southern soul and Italian heart.
Final Thoughts: The Perfect Sandwich for Southern Comfort and Italian Flair
This Southern-Italian fusion sandwich is my new go-to when I want something hearty and delicious that still feels a little gourmet. It’s a nod to the iconic DiNic’s sandwich but with the flavors of the South that I grew up with. Whether you’re a fan of Southern BBQ or Italian classics, this sandwich offers the best of both worlds.
If you’re ever strolling down Magazine Street, I highly recommend picking up some local ingredients to recreate your own version. There’s something special about blending regional flavors to create something new and delicious—and when it comes to sandwiches, this one is a winner.
