The Classic Rhode Island Grinder Food

THE CLASSIC RHODE ISLAND GRINDER

The Classic Rhode Island Grinder image

Sandwiches just aren't sandwiches in R.I. They are called "grinders", "subs" and are made on "torpedo" rolls. "Torpedo" rolls can be filled with Italian cold cuts, meatballs & peppers,or veal parmesan. In other parts of the country, these sandwiches are called "heros", "hoagies" or "po'boys". Be creative and enjoy!

Provided by quotFoodThe Way To

Categories Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 11

Ingredients

1 hoagie roll, sliced in half lengthwise (torpedo or soft, long roll)
olive oil
red wine vinegar
1 small onion, thinly sliced
1 ripe tomatoes, sliced thin
lettuce or mixed greens
2 slices italian ham
2 slices salami
2 slices pepperoni
2 slices mortadella
2 slices provolone cheese

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.

Nutrition Facts : Calories 662.5, Fat 38.6, SaturatedFat 18.6, Cholesterol 96.6, Sodium 1842.3, Carbohydrate 44.5, Fiber 4, Sugar 8.3, Protein 34.2

RHODE ISLAND RED CHOWDER

Rhode Island Red Chowder image

I was not totally surprised this was for a pink clam chowder but the name certainly had me thinking "chicken". We'll be clamming soon enough & this chowder made with milk instead of cream will be something tasty to try out. Received via email. Note this chowder is better if made at least an hour and up to a day ahead of time - so prep time includes an hour rest for it.

Provided by Busters friend

Categories Chowders

Time 2h

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1/4 lb bacon, thick sliced, chopped (salt pork if available)
2 onions, chopped
3 tablespoons flour
4 cups clam broth (a mixture of juice from clams and bottled juice is OK)
1 lb baking potato, peeled, diced
1 1/2 teaspoons oregano, dried
1 bay leaf, broken in half
3 cups whole milk
2 cups plum tomatoes, diced, seeded, fresh
2 cups clams, shucked, coarsely chopped (hard-shell)
3 tablespoons ketchup
1/4 teaspoon baking soda
salt
black pepper, freshly ground, to taste
1 tablespoon butter
8 saltine crackers, crumbled (I like pilot crackers)

Steps:

In a large kettle or soup pot, cook bacon over medium heat until crispy, about 10 minutes. Remove with a slotted spoon to drain on paper towels and reserve, leaving drippings in pot. Add onions to drippings and cook until softened but not brown, about 6 minutes.
Sprinkle flour over onions and cook, stirring, 2 minutes. Whisk in clam broth. Add potatoes, oregano and bay leaf and simmer uncovered until potatoes are almost tender, 10 minutes.
Add milk, tomatoes and clams and simmer uncovered over medium heat until potatoes are very tender, 5 to 10 minutes.
In a small dish, combine ketchup and baking soda and whisk mixture into chowder. Season with salt and pepper to taste. Set aside for an hour or so or refrigerate for up to 2 days.
When ready to serve, reheat chowder gently over medium-low heat. Remove bay leaf, add butter and swirl until melted. Adjust seasonings if necessary. Place crumbled crackers in bottoms of soup bowls and ladle chowder over them. Pass bacon or salt pork bits for sprinkling over top if desired.

Nutrition Facts : Calories 366.9, Fat 15.9, SaturatedFat 6.5, Cholesterol 60.7, Sodium 792.5, Carbohydrate 36.8, Fiber 2.9, Sugar 12, Protein 19.6

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