Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli
If need a bib, drop cloth, tarp or half a roll of paper towel to eat a sandwich, I know it’s a great sandwich. The messier, the better and these Italian slow cooker beef sandwiches with Giardiniera aioli are true to the rule.
Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, salt and pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
Cover and cook on low for 8 hours.
Remove the meat from the cooker and shred. Return to the sauce in the slow cooker and keep warm until ready to use.
For the aioli
Place the egg, garlic and Dijon into a food processor and pulse until combined.
With the motor running, slowly add the olive oil and vegetable oil until they are blended.
Add the giardiniera and pulse a few times. Do not over process. You want it just chopped, not liquefied.
Season with salt and pepper to taste.
For the sandwich
Spread 2 tablespoons (or more) of the aioli on both sides of the bread