I love this sandwich! It’s a vegetarian take on an old New Orleans favorite, minus the cold cuts (you won’t miss them, I swear!). And it can be thrown together easily if you have leftover Olive, Artichoke Heart, and Mushroom Sauce and leftover Garlic-Feta Dip. Those leftovers are what inspired me to create this sandwich in the first place. The key is in finding a good giardiniera sauce for the right amount of heat – giardiniera is somewhat similar to a spicy chow-chow (but less vinegary), which could definitely substitute in a pinch. Giardiniera always kinda sounded like a medical condition to me (sort of like Sefolosha), but it sure is a tasty mix of pickled carrots, cauliflower, and peppers. I got mine from thatpickleguy.com, but I bet you could pick up a jar locally.
Start to Finish: Depends on whether you have leftovers or not.
10 minutes w/ leftovers; 45 minutes if you’re making everything now
½ recipe of Olive, Artichoke Heart, and Mushroom Sauce (warmed up)
½ recipe Garlic-Feta Dip
8 slices provolone cheese
8 slices sourdough bread (or some other awesome sandwich bread of your choice)
1-2 cups fresh arugula (or spinach or leafy lettuce)
2-3 thinly sliced tomatoes (I like the Roma variety best)
1 jar of roasted red peppers, drained and sliced
Giardiniera sauce to taste (careful, a little goes a long way!)
Spread some garlic-feta dip on one slice of bread, and put a piece of provolone on the other (repeat with the remaining slices of bread).
Toast in a toaster oven or in your oven’s broiler until the provolone is melty and the bread is toasted to your liking.
On one slice of toasted cheese bread, spread on a good spoonful of olive, artichoke and mushroom sauce, then pile on the tomatoes, red peppers, arugula and giardiniera. Place the other slice of cheesy toasted bread on top.
Cut in half and serve. Enjoy the best sandwich ever!