Ingredients
- 1 1/2 cups drained giardiniera (hot pickled vegetable salad), store-bought or homemade
- 1/3 cup red wine vinegar
- 3 tablespoons grated shallot or onion
- 2 cloves garlic, grated or pasted
- Sea salt and black pepper
- 1 teaspoon superfine sugar
- A small Fresno or cherry chili pepper, seeded and chopped
- About 1/2 cup Italian fresh herb mix (a combination of parsley, oregano, rosemary, thyme and basil leaves)
- About 1 cup extra virgin olive oil (EVOO)
- 4 rustic or Italian-style 8-inch sub rolls
- 1/2 pound deli sliced provolone, cut into half moons
- 1 1/2 pounds (total) mixed Italian salumi (a combination of mortadella, hot ham, salami, sweet and hot sopressata, prosciutto, prosciutto cotto – whatever you like) or 1 1/2 pounds sliced roasted turkey breast
- Fixin’s: Shredded romaine, sliced ripe tomato, thinly sliced red onions
Description
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Rachael Ray
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