But let’s say you don’t have a local sub shop. Boom. That’s when you take matters into your own hands. Recipes you want to make. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I decided that would be the occasion for my build-your-own-Italian-hero bar. Will be used in accordance with our user agreement and privacy policy. I whisked the vinaigrette. Maybe some salt and pepper. I then fanned out the salumi on a cutting board. Welcome back to this article. Just remember to get a mix of cured and cooked for an array of flavors and textures. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. © 2020 Condé Nast. A classic Italian hero—layers of shaved cold cuts, a tangle of thinly sliced red onions and shredded iceberg lettuce, a sheet of provolone, and a healthy dousing of oregano-spiked vinaigrette, all piled into a squishy roll—has always fallen into the latter camp. Seven straight hours of eating, drinking, and flatscreen bliss. Why attempt to make something that a guy behind the counter of your local sub shop can do better, faster, and cheaper? Yes, it took forever for the guy to slice it all. Restaurant recommendations you trust. To revisit this article, visit My Profile, then View saved stories. Short answer: Pickled vegetables. Slightly longer answer: There are two types of giardiniera. To the best of our knowledge, it is not. Done. Here's the situation: You're headed to the beach—or the park, or a music festival, or a bonfire (?! Food Innovation Group: Bon Appétit and Epicurious© 2020 Condé Nast. Um, yeah, can I get a third pound of soppressata and…a half pound of mortadella…lemme try a quarter pound of prosciutto cotto and…hmm…I guess…why not some spicy coppa? It is, however, a food with Italian roots that has been adapted by Americans. So, what is giardiniera? Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. You want airy ribbons of meat that rest atop each other on your hero without turning into a dense block of protein. Sandwiches. My first step was to head to Buon Italia, a specialty store in Chelsea Market that sells imported Italian goods. I did so last year on Championship Sunday, that glorious day of nonstop football watching when the NFL hosts its AFC and NFC Championship Games back to back. No, it's not a made-up Italian-American pasta dish. Never mind that the only viewers that day were Cousin Tony and me. And you should too. It transforms a sandwich in a very flavorful way. When it comes to authentic Italian salumi, texture is critical. Here's the solution: This sandwich, which looks like it came from the Italian deli of your dreams and which you'll definitely want to eat whilst in a beach chair, watching the waves hit the sand (or the dogs scamper in the park etc.). You need something you can make in advance that will withstand the long journey and impress the friends who only thought to bring Swedish Fish and a bag of popcorn. Chicago-style giardiniera, which likely has origins with the wave of late 19th century Chicago, is most often eaten as a condiment (like on the classic Chicago sandwich, the Italian beef), whereas Italian-style is most commonly served straight-up as part of an antipasto platter. So, maybe you read those three paragraphs, left your computer, and bought some giardiniera. In this episode of You're Welcome season 2, Bon Appétit's editor-in-chief Adam Rapoport drops some knowledge on how to pack your sandwich with flavorful goodness. Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. )—with a group. Or maybe you have a nearby sandwich spot, but it’s one of those highfalutin joints that only offers focaccia and house-pickled this and that. Katsu. Back home, I shredded iceberg and set out some mayonnaise and a jar of pickled-pepper spread. But we like to take giardiniera one step further and make a condiment out of a condiment—condiment inception, if you will. And then we just straight up devoured the sandwiches and went back to build a couple more, all before the first quarter had even ended. All rights reserved.Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20).Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.Your California Privacy RightsThe material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. (Tony is my wife’s cousin, Anthony Holesworth, a law student who we joke is like that character in Antwone Fisher: No matter the time of day or place, his refrain is always, “Yeah, I could eat.”). By then I knew exactly what I’d be serving for the Super Bowl this year. Ad Choices. Chicago-style giardiniera is a medley of chopped vegetables—most commonly, cauliflower, carrots, bell peppers, celery, and chile peppers—joined together and preserved in a two-step process: First, they're pickled vinega and then they're marinated in olive oil. Or maybe you have a nearby sandwich spot, but it’s one of those highfalutin joints that only offers focaccia and house-pickled this and that. Holding a bread knife parallel to a cutting board, slice focaccia in half. How to Assemble the Ultimate Delicious Sandwich | Bon Appétit Italian giardiniera refers to vegetables pickled in vinegar and originated as a method for preserving the bounty of a big harvest.
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