"My mom always made a casserole of pork chops layered with stuffing and cream of mushroom soup. I use breadcrumbs to crust the chops, and instead of hiding the mushrooms in a sauce, I roast them until golden and toss them with arugula." -- Lesley Stockton, Food Editor
Your local sandwich shop should consider itself warned: When you can make this reinterpretation of a classic Italian sub at home, you may not need to call in for one ever again. The arugula's kick blends with the heat of the soppressata. The fennel and fontina bring mellower flavors.