Ingredients
- 2 green bell peppers
- seeded and cut into strips
- 2 red bell peppers
- seeded and cut into strips
- 1/3 cup olive oil
- 1 teaspoon granulated garlic
- Kosher salt and freshly ground black pepper
- 2 pounds fresh sweet Italian sausage
- 4 soft hoagie rolls
- hinged
- Homemade Hot Giardiniera
- recipe follows
- 2 balls fresh mozzarella
- sliced
- 1/4 cup table salt
- 1 cup carrots
- small dice
- 1 cup tiny cauliflower florets
- 4 to 8 serrano peppers (depending on heat level desired)
- sliced
- 2 cloves garlic
- minced
- 1 stalk celery
- small dice
- 1 red bell pepper
- small dice
- 2 cups canola oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Toss the green and red peppers with the olive oil, granulated garlic and sprinkle with salt and pepper.
- Lay the peppers on a baking sheet and bake, stirring halfway through, until lighter in color and soft, about 25 minutes.
- Reserve and don't drain excess oil from the baking sheet.
- Meanwhile, preheat a grill or grill pan to medium-high heat.
- Grill the sausages, covered with a bowl, until nice and charred and no longer pink on the inside, flipping once, about 12 minutes each side.
- Preheat the broiler and set the rack to the middle of the oven.
- Brush the inside of the rolls with the reserved sweet pepper oil from the baking sheet.
- Place the sausages, peppers, some more of the sweet pepper oil and some of the Homemade Hot Giardiniera on the rolls.
- Top with the mozzarella and place under the broiler until melty and gooey!
- Take off your shirt, get some color and eat.
- Combine 2 cups water and the salt in a glass or nonreactive bowl.
- Mix until the salt is dissolved.
- Add the carrots, cauliflower, serranos, minced garlic, celery and bell peppers to the salt water and stir to combine.
- Cover and refrigerate overnight.
- On day 2, drain and rinse the vegetables.
- Mix the canola oil, oregano and black pepper in a clean bowl.
- Add the vegetables and mix to combine.
- Allow to marinate overnight.
- Giardiniera will only get better with time.
- After 2 days at the most in the bowl, you can place the Giardiniera in air-tight mason jars and keep in the fridge for 2 to 3 weeks.
- Yield: 3 to 4 cups.
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