This is no ordinary roast beef sandwich—this stallion has a kick! The crispy, toasted ciabatta hides a spicy giardiniera mustard spread that brings zing to the sliced Italian roast beef, Roma tomatoes and melted provolone.
|1 lb||Charlie’s Pride Italian Roast Beef, thinly sliced (or you may substitute regular Roast Beef)|
|4 heaping Tbsp||Spicy giardiniera* in oil|
|2 heaping Tbsp||Brown mustard|
|1||Italian ciabatta loaf (cut into ¼’s and split in half)|
|8 slices||Provolone cheese|
|2||Roma tomatoes (cut into 8 slices each, discard ends)|
Preheat oven to 400°F. Prepare spread by draining the giardiniera in a strainer with a bowl beneath to catch the oil. Set oil aside. Finely chop drained vegetables and place into a separate non-reactive bowl. Whisk in mustard, then whisk in mayonnaise 1 Tablespoon at a time (for even spicier spread, slowly whisk in some of strained giardiniera oil after the mayonnaise). Equally divide the spread onto all open halves of sectioned ciabiatta. Place one slice cheese on each top half (it can overhang edges). Equally distribute roast beef over the cheese, then place 4 slices of tomato on each bottom half. Close the sandwiches and place on a lightly oiled baking sheet. Lightly brush the ciabatta tops with additional oil. Place in top half of oven and bake 8 - 10 minutes or until bread is crusty and golden brown. Remove from oven and let rest 1 minute prior to cutting in half. Serve with chips and vinegar slaw.
* Giardiniera is a mixed vegetable relish that can be found in your local italian grocery, if not in your usual store. You can substitute mild for spicy.