The roll is 1 slice of ham, 2 slices of prosciutto, 4 slices of Italian peppered salami, 1 slice of provolone then a pinch of salad and a tablespoon or 2 of chopped giardiniera with some lemon juice squeezed over.
For the Italian pickled vegetables I cut up 1 head of cauliflower, 2 carrots, 1 red bell pepper, 3 stalks of celery, 2 garlic cloves and put them in 2 jars. In a pot I brought to boil 2 cups of white vinegar, 2 cups of water, 2 tablespoons of pickling salt, 1/2 a teaspoon of oregano, 1/2 a teaspoon of fennel seed and 1/2 a teaspoon of mustard seeds. Once dissolved I poured it over the vegetables. Let cool then put in the fridge.