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Hot Italian Beef and Giardiniera Sandwich
Rachel Kim

Hot Italian Beef and Giardiniera Sandwich

Warm thin roast beef, its savory jus and chopped giardiniera make the deli sandwich that refuses to be neat. Heating the beef gently in broth keeps it tender; boiling tightens the slices. Drain the vegetables and dip only the cut bread faces so the roll still has enough strength to lift.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 cups low-sodium beef broth
  • 1 tsp Italian seasoning
  • 1 lb very thinly sliced roast beef
  • 4 sturdy Italian rolls split
  • 1 cup drained chopped giardiniera
  • 8 slices provolone

Method
 

  1. Bring the broth and Italian seasoning to a gentle simmer, then reduce the heat to low.
  2. Add the roast beef in loose folds and warm for 2 to 3 minutes without boiling.
  3. Dip the cut faces of each roll briefly in the warm jus.
  4. Fill the rolls with beef, provolone and drained giardiniera.
  5. Close the sandwiches and serve with extra hot jus in small bowls if desired.