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An easy DIY giardiniera is the secret ingredient in this Windy City-inspired sammie.
She likes to pick up her meat and sub rolls from Geno’s in New York City.
Tip: Make the giardiniera at least 1 day ahead.
For the giardiniera: Cover the vegetables with salt and water and refrigerate overnight. Rinse and drain vegetables, and whisk dressing: vinegar and oil, garlic, herbs and spices, and olives. Combine with vegetables and store in jars for up to 1 month.
For the beef sandwiches: Position rack 1 run above center and preheat oven to 500˚F.
Halve, seed and cut peppers into fat strips lengthwise, then into thirds across. Arrange peppers on large baking sheet, coat lightly in olive oil and season with salt and pepper and some of the spice blend of garlic, onion, and oregano. Roast to tender and brown at edges, 15 to 18 minutes.
Heat a large cast-iron skillet over medium-high to high heat, add a thin layer of oil, add a single layer of meat and season with salt, pepper and some of the spice blend. Toss with tongs or a spatula to brown. Chop meat, remove and repeat with remaining meat.
Heat stock in a large skillet over medium-low heat.
Crisp rolls in oven for a minute or 2, then dip rolls into warm beef jus. Fill sandwiches with beef and top with roast peppers and giardiniera relish.