I almost neglected to mention these sandwiches when I made my list of Chicago food, but fortunately a reader reminded me of them yesterday. I drove through Chicago last summer and had the absolute pleasure of trying one of these for the first time. I am going to explain my interpretation of the sandwich, but it is important to note I am not an expert on it. Like most things, I'm sure everyone has their own opinion or style of making it so feel free to let us know your recommendations or adjustments in the comments section. The Bun: The one I had was a white, Italian crusty roll which held up well against the moisture of the sandwich. You don't want something soft like a regular hot dog bun because it will just turn into mush.
The Meat: I've researched a number of recipes, and most agree that the beef should be slow-roasted in the oven or a slow cooker. Garlic, oregano, and Italian spices are added for flavor, and when the meat is done all juices are retained in the pan to make a gravy / au jus. The beef is cooled and then shaved before adding it back to the liquid. To finish, pile as high as you like on the bun.
The Garnish: Each recipe seemed to vary on when you add the Giardiniera. Some recommended cooking it with the beef. Others said to add it to the meat once it was sliced and mixed with the juices, while others still said to simply top your sandwich with the mixture. Either way, just make sure you don't leave it out!
It is messy, it is spicy, it is absolutely delicious. If you've never had one before, do yourself a favor and get the ingredients. You can thank me later.
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