Ingredients

For pickles:

· 1½ cups apple cider vinegar

· ½ cup sugar

· 1tsp ground turmeric

· 1tsp mustard powder

· 1tsp mustard seeds

· 1 large zucchini, sliced into 1/8”-thick rounds

· ½ large onion, thinly sliced

· 2tbsp salt

For assembling:

· 1 medium onion, chopped

· 1 medium carrot, peeled and chopped

· 1 celery stalk, chopped

· 1 sprig oregano

· 1 sprig rosemary

· 1tsp crushed red pepper flakes

· 2 cups low-sodium chicken broth

· 3lb. skinless, boneless beef or chicken

· 2tbsp olive oil

· Salt and freshly ground pepper to taste

· ½ cup mayonnaise

· 2tbsp Dijon mustard

· 8 burger buns, split

· 8oz. salami or sausages, thinly sliced

· 8oz. pepper Jack cheese, thinly sliced

Method

To make the pickle, bring vinegar, sugar, turmeric, mustard powder and mustard seeds to a boil in a medium saucepan, stirring to dissolve sugar, then let it cool. Toss zucchini, onion and salt in a large bowl and let it stand until zucchini releases moisture, for about 30-35 minutes. Pat zucchini and onion dry and transfer to a large jar. Pour pickling liquid over vegetables to submerge. Cover and chill for at least 12 hours.

Preheat oven to 150°C. Combine onion, carrot, celery, oregano, rosemary, red pepper flakes and broth in a large pot. Place meat on top of vegetables and drizzle with oil; season the meat with salt and pepper. Cover and braise, turning it occasionally, until it is just falling apart. Let it cool then transfer the meat to a large bowl, reserving one cup of cooking liquid, and shred with a fork. Add cooking liquid as needed to moisten the meat. Meanwhile, increase oven temperature to 200°C. Mix mayonnaise and mustard in a small bowl and set aside.

Place both halves of buns, cut side up, on a rimmed baking sheet. Layer salami/sausage, shredded meat and cheese on bottom halves of buns and bake until cheese has melted, for about five minutes. Top bottom halves of buns with pickles; spread top halves of buns with reserved mayonnaise mixture and form sandwiches. Serve with chips and enjoy.