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Italian Sausage Sandwiches with Sweet and Spicy Giardiniera

  • Level: Intermediate
  • Total: 48 hr 45 min (includes pickling time)
  • Active: 45 min
  • Yield: 4 servings
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Sweet and Spicy Giardiniera:

1 1/2 cups dry white wine vinegar

1 cup spring water

2 cups cauliflower florets, cut into small chunks

1 cup pitted green Italian olives

1/4 cup organic brown sugar

2 medium carrots, peeled and sliced 

2 stalks celery, sliced 

2 cloves garlic, sliced

1 red finger hot chile, sliced

1 large Vidalia onion, sliced 

1 medium red bell pepper, large dice

1 medium yellow bell pepper, large dice

2 teaspoons salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon red pepper flakes

1 teaspoon dried dill

6 black peppercorns, crushed


1 tablespoon olive oil

4 Italian sausages

1 baguette

4 bocconcini, drained, sliced


Special equipment:
Special equipment: 2 mason jars with lids
  1. Making the sweet and spicy giardiniera: Combine all the gardiniera ingredients in a large, clean bowl and toss to mix. Fill 2 large, clean mason jars with this mixture. (Not enough liquid to cover the vegetables? Just top off the jars with a little more vinegar.) Close the lids tightly, and store in the fridge for 2 days before serving. 
  2. Making the sausages: Heat the olive oil in a saute pan over medium heat. Stab several holes in each sausage with a fork. Turn the heat down to medium-low, and add the sausages to the pan. Cook for 20 minutes, turning every 4 minutes. 
  3. Slice the baguette lengthwise and divide into four segments. Toast the baguette. Add the bocconcini slices and a sausage to each segment. Garnish generously with the giardiniera.