This is the sandwich Philadelphia whispers about — not the one splashed on every postcard.
While tourists chase cheesesteaks, locals slip into Reading Terminal Market with one goal in mind: roast pork dripping with flavor and attitude. This is the kind of bite that stops conversations and stains napkins in the best way.
Tommy DiNic’s sits right inside the market at 51 N 12th Street, Philadelphia, Pennsylvania, surrounded by noise, steam, and hunger. The line moves fast, the orders fly, and the smell alone tells you that waiting is non-negotiable.
One bite explains everything.
The roll crackles. The pork melts. The sharp bite of greens hits back.
This is not lunch.
This is a Philly moment — loud, messy, unforgettable.
The signature roast pork with sharp provolone and broccoli rabe
You come to Tommy DiNic’s for this exact moment: thin-sliced roast pork tucked into a crusty roll, sharp provolone melting just enough, and broccoli rabe bringing that bitter bite. Ask for it dunked or with extra jus if you want the bread to soften and soak in flavor.
The line moves fast, so have your order ready and enjoy the rhythm of the counter.
The magic lives in balance. The pork is savory and tender, the cheese cuts through with a salty snap, and the rabe keeps everything bright and slightly peppery.
Take your first bite over the tray, because it is going to drip in the best way.
Prices reflect the portion and popularity, but you will leave full and satisfied. Eat it hot, find a table quickly, and do not wait long or the rabe can cool the party.
If you love heat, add roasted hots for a deeper, vinegary kick.
Ordering like a local at the wrap-around counter
Step up with confidence. Know your meat, cheese, and greens before it is your turn, and you will glide through the famous lunch rush.
Locals keep it simple: roast pork, sharp provolone, broccoli rabe, and maybe roasted hots. Say it clearly and watch the crew assemble your sandwich with clockwork precision.
The counter is all business, but not unfriendly. They move fast because the line never really stops, especially from late morning to mid afternoon.
If you want extra jus, speak up, and if you are splitting a long roll, ask them to cut it cleanly for sharing.
Bring cash or card, and expect market pricing that matches the portion size. Grab napkins, because the sandwich is juicy, and claim a table as soon as you can.
The quicker you sit, the better your bread stays warm and your cheese stays soft.
Sharp provolone vs mild: choosing your cheese
Sharp provolone is the classic move at Tommy DiNic’s. It brings salty depth, a little funk, and enough backbone to stand up to juicy pork.
Mild cheese softens the edges, but sharp turns your sandwich into a grown-up flavor bomb. If you are unsure, ask for a little extra jus to help melt everything together.
The slices get tucked against hot meat so they relax into the roll without turning soupy. Sharp provolone is especially good with bitter broccoli rabe, because the two push and pull against each other perfectly.
Every bite becomes balanced, punchy, and satisfying.
If you plan to add roasted hots, sharp is even better. The vinegar and heat love that stronger cheese.
Mild works if spicy peppers feel too bold, but most locals will nudge you toward sharp and never look back.
Broccoli rabe: bitter greens that make the sandwich sing
Broccoli rabe at Tommy DiNic’s is not an optional garnish. It is the crucial bitter note that makes the pork taste richer and the cheese feel sharper.
If you are new to rabe, expect stems and leaves with a firm bite and a touch of olive oil and garlic. That bitterness is the point.
Some days the rabe leans leafier or stem heavy, and the texture shifts. When it hits just right, the sandwich becomes layered and complex.
If you prefer gentler greens, ask for spinach, but understand you are drifting from the iconic combo.
Pro tip: add a splash of extra jus to weave everything together. The rabe stays bright while the pork stays juicy.
Take a big bite and let the flavors meet in the middle, where the cheese anchors every mouthful.
Wet vs dry: mastering the jus
At Tommy DiNic’s, the jus is your steering wheel. Ask for it wet, and the roll soaks up savory drippings so every bite is juicy.
Go lighter if you prefer a neater meal and a firmer crust. Either way, the meat stays tender from long roasting, sliced thin and stacked high.
Ordering wet helps the sharp provolone relax and mingle with the pork. It also tames the rabe’s bitterness slightly, knitting the flavors into a single, delicious mess.
Hold your sandwich over the wax paper and let gravity do its thing.
Concerned about sogginess, especially on slower afternoons. Ask for jus on the side and dip as you eat.
That keeps the bread lively while still delivering that deep, garlicky flavor everyone craves.
Timing your visit at Reading Terminal Market
Hours run 9 AM to 5 PM most days, with Sunday closed, and the lunch rush is very real at Tommy DiNic’s inside Reading Terminal Market, 51 N 12th Street, Philadelphia, Pennsylvania. If you want space to breathe, aim for late morning just before noon, or the late afternoon window before closing.
Lines can look intimidating, but they move quickly if you already know your order.
Reading Terminal Market gets crowded, and seats disappear fast. Send one person to scout a table while another grabs the food.
Weekdays are easier than Saturdays, though there is always a steady hum of activity in this Center City landmark that somehow makes the sandwich taste even better.
Remember, the market energy is part of the fun. Watch the counter crew fly through orders, hear the constant chatter, then take that first bite while it is still steaming.
Timing matters here — and a hot roast pork sandwich from this Philadelphia institution is absolutely worth a little planning.
Price, portion, and value in every bite
Yes, prices have climbed, but the portion is hefty and the quality is the draw. Expect to spend in the high teens for a stacked sandwich, plus a little more for sharp provolone, greens, and drinks.
Share a long roll if you want value without food coma, or commit and power through happily.
Some days the pork sings louder than others, like any busy institution. When it hits, you get tender meat, hot jus, and cheese that bites back.
When it is average, it is still satisfying, especially with hots and rabe to spark things up.
Value is not only price. It is the speed, the energy, and the feeling of eating a true Philly classic.
If you only have one meal at the market, this is a worthy splurge.
Beyond pork: brisket, roast beef, and pulled pork days
Roast pork is the headliner, but the board sometimes features pulled pork, brisket, or roast beef. Brisket comes rich and tender, great with sharp provolone and roasted hots.
Roast beef leans cleaner and loves extra jus. If pulled pork is on, it is a saucy, peppery option that regulars chase.
Ask what is carving best today. The staff will give you a straight answer, and you should follow it.
Some locals swear the brisket days are sleeper hits, especially midweek when lines feel more manageable.
Still, the classic combo remains hard to beat. When in doubt, start with roast pork, then return for a second round and explore.
You will leave with favorites and a plan for your next visit.