Italian Hero Sandwich Recipe

Prepare the giardiniera aioli

In a small bowl combine 1/2 cup mayonnaise, 1/2 cup well-drained chopped giardiniera, 1 tsp minced garlic, 1 tbsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, pepper or lemon as needed. Chill until assembly.

Slice the focaccia loaf horizontally to create a top and bottom. If loaf is very thick, trim to create an even sandwich height.

Lightly brush the cut surfaces of the focaccia with 1 tbsp olive oil. If desired, toast cut sides under a broiler or in a 400°F (200°C) oven for 4–6 minutes until just golden and slightly crisp. Remove and let cool briefly.

Lay the bottom half of the focaccia on a work surface. Spread a generous, even layer (about 3/4 of the prepared giardiniera aioli) over the bottom cut surface to coat.

Arrange the provolone slices in an even layer over the aioli so they slightly overlap. Follow with folded slices of prosciutto, distributing evenly along the loaf, then top with the dry salami slices. Use all meat and cheese so each bite has a balance.

Toss the romaine leaves and tomato slices (if using) with the 1/4 tsp salt and 1/8 tsp black pepper to season lightly.

Scatter the seasoned romaine, tomato slices and thinly sliced red onion evenly over the layered meats and cheese.

Spread the remaining aioli on the inside of the top half of the focaccia (about 1/4 of the mixture). Close the sandwich, pressing gently but firmly along the length to compact ingredients.

Using a sharp serrated knife, cut the sandwich into 4 equal portions (or 2 large). If transporting, wrap tightly in parchment paper and let rest 10 minutes to allow flavors to meld.

Arrange 6 mixed pickles (a combination of cornichons, dill pickles and pickled peppers) on a small plate alongside the sandwich pieces. Add 1/4 cup pickled onions or extra giardiniera if desired.

Serve each portion with a pickle plate. Recommend serving immediately; if not, keep chilled and consume within 24 hours for best texture.