This spicy delight is rapidly becoming one of Hawg Jaw’s most popular sandwich offerings. Made with their home made smoked Italian sausage based on a traditional recipe passed down through the Silvio family it is a unique ingredient. You can make your own or smoke your own, or just order some [and the smoked brisket]from Hawg Jaw for a more authentic reproduction.
Giardiniera is another common Italian ingredient also called sottaceti (“under vinegar”), a common term for pickled foods. It is typically eaten as an antipasto or with salads. In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as “hot mix”. Chicago-style giardiniera is commonly made “hot” with sport peppers or “mild” without, along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower, serrano peppers and gherkins, and sometimes crushed red pepper flakes, all marinated in vegetable oil, olive oil or soybean oil , or any combination of the three You can make your own giardiniera or buy a commercially prepared vairty.
Our suggestion, visit Hawg Jaw for the real thing; then compare.
4 Oz smoked brisket
4 Oz smoked Italian Sausage
2 sliced provolone cheese
1/4 cup spicy giardiniera
1/8 cup roasted red pepper aioli
- Toast Ciabatta bun
- Spread aioli on both sides of bun
- Place, brisket, sausage, giardiniera in a skillet and heat on medium high heat add provolone on top of mixture and let melt then transfer to toasted bun
- Cut in half and serve. Add BBQ sauce to taste but you may not feel the need for it.