Italian Grinder Sandwiches Food

ITALIAN HERO SANDWICH

Italian Hero Sandwich image

Italian hero, sub, hoagie, grinder - this classic sandwich has many names, and every deli makes it differently. Its deliciousness lies in the proportion of rich-and-fatty ingredients to spicy-and-crunchy ones. For optimal structure and texture, start with crusty rolls with pillowy insides (or toast soft rolls). Use two to four types of cured meat for a range of umami, and plenty of lettuce and pickles to counterbalance them. Then assemble wisely: Shingle the meat and cheese across the rolls, then top with pickles, onions and dressed lettuce. Once put together, the wet ingredients are wrapped in meat so they're held in place and the bread doesn't get soggy. Wrap with parchment or wax paper for tidier eating and transporting.

Provided by Ali Slagle

Categories dinner, easy, lunch, sandwiches, main course

Time 10m

Yield 4 sandwiches

Number Of Ingredients 11

Ingredients

1 small red onion, thinly sliced
2 tablespoons red wine vinegar
1 1/2 tablespoons dried oregano
Kosher salt (Diamond Crystal)
4 (6- to 8-inch-long) sub, hero or hoagie rolls, split lengthwise but attached on one side
Mustard and/or mayonnaise (optional)
4 ounces sliced provolone and/or low-moisture mozzarella cheese
1 pound thinly sliced Italian cured meats, such as salami, prosciutto, mortadella, coppa and/or soppressata
1 cup sliced pickled peppers, such as pepperoncini, banana peppers, giardiniera and/or jalapeños
1 small head iceberg lettuce (about 1 pound), thinly sliced
2 tablespoons extra-virgin olive oil

Steps:

Rinse the red onion under cold water, then transfer to a large bowl. Add the red wine vinegar, dried oregano and 1 teaspoon salt. Stir to combine and set aside.
Arrange the rolls cut side up so they lie flat. Spread with a thin layer of mustard and/or mayonnaise, if using. Shingle the entire surface with the cheese, then the cured meats. Scatter an even layer of pickled peppers.
Add the iceberg lettuce and olive oil to the onion-oregano mixture and toss until well coated. Season to taste with salt. Pile the lettuce on one side of the sandwich, then close the sandwich and press down lightly. If packing, wrap the sandwich tightly in parchment paper or foil, then cut in half crosswise. Sandwiches will keep for up to 4 hours refrigerated.

ITALIAN GRINDER

Italian Grinder image

We have a local pizza shop that sells Italian Grinders and I am not always able to go there to get them so after a couple of years I have now gotten what I think is their recipe. At least they taste the same.

Provided by Petdrwife

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 Italian rolls (Sub)
8 slices hot capicola, ham (thin sliced)
8 slices pepperoni (large, thin sliced)
8 slices genoa salami (thin sliced)
8 slices provolone cheese (thin sliced)
2 cups iceberg lettuce (chopped or shredded)
8 slices tomatoes
Good Seasons Italian dressing

Steps:

Slightly toast buns, with insides up, in toaster oven or oven.
On bottom half of bun layer two slices capicola, pepperoni, salami and provalone.
Return to oven and toast until cheese is melting and kind of bubbly (my meat starts to crisp a little on the edges) and top bun is toasty brown.
Remove from oven and top with shredded lettuce, tomato and italian dressing.

Nutrition Facts : Calories 400.7, Fat 24.2, SaturatedFat 12.7, Cholesterol 61.6, Sodium 1124.5, Carbohydrate 23, Fiber 2.1, Sugar 2, Protein 22.7

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