Italian Grinders Food

ITALIAN GRINDER SANDWICHES

Steps:

• Cook ground beef and sausage in 4-quart saucepan over medium-high heat, stirring occasionally, 15-20 minutes or until meat is browned. Drain off fat.
• Place meat, water, onions, bell peppers, tomato sauce, tomato paste, and garlic into slow cooker. Cover; cook on High heat setting 2-3 hours or on Low heat setting 5-6 hours.
• Spoon mixture into buns; top each with 2 pieces cheese.

COPYCAT ITALIAN GRINDER

Steps:

• If sausage has casings remove them and crumble into pan with the ground beef. Brown both meats together until no longer pink. Drain fat.
• And pepper & onion
• add garlic salt, red pepper flakes & pizza sauce.
• stir to combine and heat for 5 min
• Preheat oven to 400 F. Cut the split French loaf into 2 separate sandwiches. Repeat with second loaf.
• Pull a small amount of bread out of the bottom and top of the loaf to make a bowl for the meat.
• Fill the bowl with meat mixture.
• Cover the meat mixture with shredded Mozzarella cheese.
• Place the top of loaf onto the sandwich
• Lay out foil for each sandwich and spray with non-stick spray. Lay sandwich on foil and wrap. Bake for 10 minutes in the oven
• Open foil up and brush with butter and sprinkle with garlic salt. Bake 5 min more with the foil packet open
• Remove from foil packets and serve

ITALIAN GRINDER

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.

THE CLASSIC RHODE ISLAND GRINDER

Steps:

• Brush the inside of the torpedo roll with generous amount olive oil and a drizzle of red wine vinegar.
• On one side of the roll, place a single layer of thin sliced onions, then a layer of tomato slices.
• Add as much lettuce/greens as desired.
• Continue to place layers of Italian meats and cheese on the roll.
• Top the filled side of the torpedo roll with the other side of the roll.
• Press firmly together and slice in half at an angle.
• NOTE: In R.I. the sandwich is left open and placed under a broiler or in the oven until the cheese melts. Remove and put top of roll back on and cut in half.

ITALIAN SAUSAGE GRINDERS

Steps:

• In a large skillet, brown sausages in oil; drain. Stir in the water, tomato paste, tomato sauce, garlic, sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until meat is no longer pink., Serve sausages on buns with sauce; sprinkle with cheese.