This hearty sandwich layers seared skirt steak, creamy avocado, provolone, and Divina Chopped Giardiniera on a crusty roll. Inspired by Chicago-style flavors, it delivers plenty of heat, crunch, and richness in every bite.
INGREDIENTS
8 oz skirt steak
4 oz provolone, sliced
1/2 c Divina Chopped Giardiniera, plus more to taste
1 avocado, sliced
1 hero roll or crusty sandwich bread, sliced in half
1 tbsp olive oil
Divina Pepperoncini Slices, to taste
INSTRUCTIONS
- Heat the olive oil in a cast-iron skillet over medium-high heat. Sear the skirt steak for about 3 minutes per side. Let rest for 5 minutes, then slice thinly against the grain.
- Place the provolone on one side of the bread and toast until the cheese is melted and the bread is lightly crisp.
- Spread Giardiniera and some of its brine onto the other side of the bread. Layer with the sliced steak, avocado, pepperoncini, and additional Giardiniera, if desired.
- Close the sandwich, slice, and serve.
