Fresh ingredients insure success in this classic Italian sandwich.
- 1 small fresno chile pepper, seeded and finely chopped
- 1 shallot, minced, or 3 tablespoons grated red onion
- 1 large clove garlic, grated
- 3 tablespoons red wine vinegar
- 1/2 lemon, juiced
- 1 tablespoon dijon mustard
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon finely chopped fresh basil
- 2 tablespoons finely chopped fresh thyme
- 1 teaspoon superfine sugar
- 1/2 cup extra virgin olive oil (EVOO)
- salt and pepper
- 1/2 pound deli-sliced provolone
- 1 pound deli-sliced rare roast beef
- 1/4 pound deli-sliced salami
- 1/4 pound deli-sliced hot soppressata
- 4 Italian-style sub rolls, split but not halved
- 1 1/2 cups giardiniera (pickled vegetables), drained and finely chopped
- Chopped romaine, sliced tomato, thinly sliced red onion
In a small bowl, combine the chile, shallot (or onion), garlic, vinegar, lemon juice, mustard, parsley, basil, thyme and sugar. Whisk in the EVOO in a slow stream to thicken; season with salt and pepper. Transfer the dressing to a squirt bottle or to a measuring cup for pouring.
Pile the cheese, roast beef, salami and soppressato onto the rolls. Top with the giardiniera and fixins. Dress liberally with the sauce.