Some sandwiches are built for Instagram. This one is built for a Saturday morning when you're hungry and not in the mood to be precious about it. Canned corned beef hash, smoked provolone, bagged coleslaw, ciabatta — and the thing that makes it worth talking about: a heavy-handed scoop of Ronnie's Rovente Giardiniera.
Don't let the humble ingredients fool you. When the hash gets crispy at the edges, the cheese melts into it, and the giardiniera hits with its brine and heat, you've got something that punches well above its weight class.
What You'll Need
- 1 can corned beef hash
- Smoked provolone, sliced
- 1 ciabatta bun, split and toasted
- Pre-bagged coleslaw mix
- Ronnie's Rovente Giardiniera (Hot) — don't be shy with it
How to Make It
- Get a skillet hot over medium-high heat. Add the corned beef hash and press it down flat. Let it sit — don't stir — until the bottom is genuinely crispy, about 4–5 minutes.
- Flip sections, lay the provolone on top, and cover the pan for a minute to melt.
- Toast your ciabatta cut-side down in the same pan.
- Stack the hash and cheese onto the bun, pile on the coleslaw, and finish with a generous scoop of Rovente. Eat it while it's hot.