French Dip Sandwiches on Multigrain Cibatta Rolls w/ Homemade Giardiniera

This sandwich is an adaptation of Italian Beef sandwiches.  The short cut uses already cooked Hormel Roast Beef.  The not so short cut is the homemade giardiniera--well worth the time though.  Plan ahead because the giardinera takes a couple of days.  Thank you food network!  I used multigrain cibatta rolls, but use whatever kind of sandwich roll you like.  The final ingredient is the swiss cheese, baby swiss melts more quickly, so that is what I use.

Homemade Giardiniera

1 Cup diced carrot

1 Cup small cauliflower flouretes

1 large stalk celery, sliced thin

1 red or yellow bell pepper diced

2 cloves garlic, sliced thin

Pour 2 Cups water mixed with 1/8 Cup of salt over the vegetables.
Let stand overnight in the fridge.

Drain and rinse the next day.  Place vegetables in a sealable container,
then add 2 Cups olive oil, 1 Tbl. dried oregano, 1 tsp. cracked black pepper.
Let stand in the fridge for at least one day.

Warm the roast beef and extra au jus in a sauce pan, slice the cibatta rolls, 

have the swiss cheese and giardinera at  room temperature. 

Get ready to assemble by placing a slice of swiss on the cibatta roll.

Next, pile on the warm roast beef and top with some giardinera.
Serve some extra au jus on the side for dipping.

Mmmmmmm

Put the top on the sandwich, dip in the au jus, and dig in.  

Today we had kettle cooked chips and fresh brewed iced tea with the sandwiches.

This is a delishiously messy sandwich.

Enjoy friends!