Giardiniera Sandwich Spread Recipes
This rolled flank steak is inspired by the Italian beef sandwich, a Chicago delicacy typically consisting of chopped thin slices of roast beef stuffed inside a hoagie roll, then lathered with a rich au jus and sprinkled with hot and sweet peppers. In our version, we butterfly a flank steak and pound it thin, then stuff it with layers of provolone (which acts as a glue to keep everything inside once rolled!), hot giardiniera and sweet peppers and roll it all up together. After a stint on the grill, the stuffed steak is cut into thin pinwheel slices that are nestled in a soft hoagie and ladled with a quick homemade beef broth. We couldn't get enough of the spicy-sweet giardiniera-pepper combination, so we topped the sandwich with more of it.
Recipe From foodnetwork.com
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 sandwiches
Number Of Ingredients 15
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- Remove roast from packaging, place on a rack over a sheet tray. Season all sides liberally with salt and fresh ground black pepper. Let rest at room temperature for 5-10 minutes.
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Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper. Spread about 2 tablespoons of the aioli on …
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Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper. Spread about 2 tablespoons of the aioli on …
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