Italian Pork & Giardiniera Sandwich

In a small saucepan, bring the vinegar, water, sugar, and salt to a boil. Add the vegetables, oregano, and chili pepper. Reduce the heat and simmer for 3 to 4 minutes, just long enough to slightly soften the vegetables while keeping them crisp. Remove from heat, stir in the olive oil, and let cool. Set aside.

Preheat the BBQ to medium-low heat. Grill the pork flanksteak over direct heat until it reaches an internal temperature of 140°F, finishing over indirect heat if needed. Let rest for 5 minutes, then slice thinly.

Place the bread halves on a baking sheet or in a hot pan. Top the bottom halves with provolone cheese and toast until the cheese is melted and the bread is lightly crisp.

Top the melted cheese with the warm pork and a generous spoonful of giardiniera. Close the sandwiches and serve.