ITALIAN GRINDER
Steps:
- Spread mayonnaise on each side of the hoagie bun. Layer each side of the hoagie with ham, salami, and pepperoni then layer the provolone cheese down the center.
- Place into the broiler (on low) and cook, watching carefully, for 2 minutes or until the cheese is melted.
- Place the lettuce down the center followed by the tomatoes and pepperoncini. Drizzle the top with Italian dressing, to taste, and a sprinkling of sea salt, freshly cracked pepper, and crushed red pepper, to taste.
- Serve immediately. Enjoy.
ITALIAN GRINDER SANDWICHES
For spicier sandwiches, use hot Italian sausage or a mix of spicy and mild Italian sausage.
Provided by Land O'Lakes
Categories Ground Beef Hot Sandwich Spicy Sandwich Savory Cooking Sandwich and Wrap Main Course Sandwich and Wrap Main Course Beef Meat, poultry, and seafood
Yield 16 sandwiches
Number Of Ingredients 10
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.
Nutrition Facts : Calories 420 calories, Fat 20 grams, SaturatedFat grams, Transfat grams, Cholesterol 55 milligrams, Sodium 1080 milligrams, Carbohydrate 32 grams, Fiber 3 grams, Sugar grams, Protein 27 grams
COPYCAT ITALIAN GRINDER
This Italian Grinder sandwich is crunchy, saucy, meaty and cheesy! After one bite, you'll understand why I love it so much! The recipe is fairly simple - and the number one thing you need is a GOOD Italian sausage - that makes the recipe!
Provided by FoodHussy
Categories Entree
Time 25m
Number Of Ingredients 11
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
Nutrition Facts : ServingSize 1 sandwich, Calories 1146 kcal, Carbohydrate 44.1 g, Protein 46.6 g, Fat 89.5 g, SaturatedFat 28.8 g, Cholesterol 144 mg, Sodium 1752 mg, Fiber 6.1 g, Sugar 9.8 g
ITALIAN SUBS
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Soak the onion slices in a large bowl of cold water, 15 minutes.
- Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
- Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, pepperoncini (if using) and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
- Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich. Cut into 4 pieces.
ITALIAN GRINDER
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
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
THE CLASSIC RHODE ISLAND GRINDER
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
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
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