balsamic bbq sauce |
1 cup ketchup |
2 large cloves garlic, finely chopped |
2 tablespoons dark brown sugar |
2 tablespoons dark amber maple syrup |
2 tablespoons worcestershire sauce |
3 tablespoons aged balsamic vinegar |
1 teaspoon smoked sweet paprika |
1/3 palmful coarsely ground black pepper |
1 cup beef or chicken stock-in-a-box |
1 1/2 to 2 pounds sliced italian roast beef (substitute thick-sliced deli beef when leftovers are not available) |
4 crusty italian sub rolls or chunks of ciabatta bread |
1 cup giardiniera italian hot pickled vegetables, drained and chopped |
salad |
2 cups arugula or watercress leaves, chopped |
4 balls bocconcini, quartered |
16 cherry tomatoes, halved |
1/2 cup basil leaves, torn or chopped |
extra-virgin olive oil, for drizzling |
salt and freshly ground black pepper |