|
in a small bowl combine the chile, shallot or onion, garlic, vinegar, lemon juice, mustard, parsley, basil, thyme and sugar. whisk in the evoo in a slow stream to thicken. season with salt and pepper. transfer the dressing to a squirt bottle or to a measuring cup for pouring.
pile the cheese, roast beef,salami, and soppressata onto the rolls. top with the giardiniera and fixins. dress liberally with the sauce
|
