Ingredients
- FOR FAST AND FRESH GIARDINIERA ———————————
- ½ cup diced cauliflower
- ¼ cup diced zucchini
- 1½ tablespoons diced carrot
- 1½ tablespoons diced celery
- 1 hot pepper, minced
- 3 banana pepper rings, minced
- ¼ cup minced black olives
- ¼ cup minced pimento-stuffed green olives
- Pinch of dried oregano
- Pinch of red pepper flakes
- Pinch of black pepper
- 1½ tablespoons white wine vinegar
- 1 teaspoon ume plum vinegar
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon agave nectar (optional)
- FOR SANDWICHES ———————————
- 1 cup baby arugula
- One 10-inch round loaf, cut in half laterally, some of the inside removed to hold the filling
- 4 ounces Mushroom Tomato Slices (see recipe)
- 4 ounces Gobbler Slices (see recipe)
- 1 roasted red bell pepper, cored and cut into strips
- 1 large tomato, sliced
Instructions
- To make the giardiniera: Combine all the vegetables in a medium-size bowl. In a small bowl, whisk together the oregano, red pepper flakes, pepper, vinegars, oil, and agave. Pour over the vegetables and toss to coat. Refrigerate for at least 1 hour before using.
- To assemble the sandwiches : Layer the arugula on the bottom of the bread. Layer the Mushroom Tomato and Gobbler Slices evenly over the arugula and top with the pepper strips and tomato slices. Carefully top with the giardiniera. Spoon the dressing from the giardiniera on top to taste. Press the top of the loaf on and cut into 4 or 6 wedges for serving.