Alex Lau
Eat standing up, ideally over the sink.
Recipe information
Yield
Makes 4
Ingredients
1
cup drained jarred giardiniera, finely chopped, plus some brine from the jar
1
cup mayonnaise
4
8-inch soft Italian sub rolls, split
4
large meaty tomatoes, sliced ½ inch thick
Kosher salt
1
head of iceberg lettuce, thinly shredded
Freshly ground black pepper
Olive oil (for drizzling)
Preparation
Mix giardiniera into mayonnaise in a small bowl. Thickly spread some giardiniera mixture over the bottom half of each roll. Top each with tomato slices; season with salt. Layer on a thick tuft of shredded lettuce; season lettuce with salt, pepper, and a splash of reserved giardiniera brine (about 1 Tbsp. per sandwich). Drizzle with oil.