Preheat the oven to 325°F.

Slice the roll lengthwise, but not all the way through-leave a hinge.

Spread aioli on the bottom half, add the giardiniera, and top with the meats; put mozzarella on the top half.

Place the sandwich, open faced, on a baking sheet, then bake until the cheese is melted and the bread is crisp and toasty, 10 to 15 minutes.

Fold together, slice in half, and eat.

Giardiniera

Put the cauliflower, celery, carrots, peppers, and salt in a medium bowl. Mix well, cover with cold water, and refrigerate, covered, overnight-about 12 hours.

Drain and rinse the vegetables.

Combine the garlic, vinegar, oregano, and oil in a large bowl, mix well, and then add the drained vegetables.

Add salt to taste, toss to mix, and refrigerate, covered, for up to 3 weeks. You can use it at once, but it’s better if you make it a few days in advance.