In a small saucepan, prepare the au jus per package instructions. Add the roast pork and cook over low heat, just until warmed through, about 2-3 minutes. Do not boil.
Slice the roll in half lengthwise. Lay provolone slices on the bottom half, then top with the roast pork. Finish with the sautéed vegetables, then top with the remaining half of the roll. Slice in half on a bias and serve with the au jus for dipping.
In a small sauté pan, heat the oil over medium heat. Add the garlic and cook until golden.
Add the onions and peppers and cook until very soft, about 10 minutes.
Toss in the broccoli rabe and cook just until wilted, about 2-3 minutes. Season with the thyme, oregano, red pepper flakes, salt and pepper.
Place the farfalle in a large mixing bowl.
Add the remaining ingredients and only the julienned basil. Toss gently to coat.
Season with salt and pepper to taste and toss gently to coat.
Garnish with the whole basil leaves and serve at room temperature
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