Italian Robusto Grinder Sub Food

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 HOAGIE SUPREMO (SUB OR GRINDER)

Steps:

• Slice the Italian bread lengthwise being careful not to cut completely through. Open the bread. Drizzle extra-virgin olive oil onto both halves of the bread.
• Evenly distribute and lay out the leaves of lettuce, Genoa Salami, Pepperoni, Prosciutto di Parma, Roast Beef, Pastrami, Capicola, Mortadella, Mozzarella Cheese, Provalone Cheese, Tomato, and Onion. Evenly spread the sliced and pitted Green Olives.
• Sprinkle with salt, freshly ground black pepper, and garlic powder to taste. Sprinkle with the grated Parmesan Cheese. If you like crushed red pepper flakes, sprinkle with the flakes. Drizzle with Extra-Virgin Olive Oil again. Close the bread and cut in half crosswise to make 2 hoagies.

BISTRO CHICKEN SUB

Steps:

• Spread each side of bread with 6 tablespoons goat cheese.
• On the bottom of sandwich, layer artichoke hearts, red peppers, chicken or turkey, olives, and spinach.
• Place top onto sandwich and secure with toothpicks, if necessary.
• Cut in 2 to 3-inch portions and serve.

ITALIAN HERO SANDWICH

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

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.

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.