Italian Robusto Grinder Sub Recipes

ITALIAN SUBS

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 SUBS - RESTAURANT STYLE

Steps:

• In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
• Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls 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.

CHEESE-STUFFED MEATBALL SUB

Steps:

• Heat oven to 350.
• Mix garlic, ground meat, and pizza seasonings.
• Form small meatballs, about 8-10.
• Poke a small hole into the middle of the meatball with your pinkie and stuff 1-2 cheese cubes inside. Make sure to close your meatball securely around cheese so that it doesn't ooze out.
• Put flour on one small dish. Mix egg and milk in a small bowl. Mix breadcrumbs and Parmesan cheese in another small dish.
• Roll each meatball in the flour until well coated. Dip into the egg/milk mixture until the whole meatball is wet. Roll in the breadcrumb mixture until well coated.
• Heat the oil in a medium skillet. When heated drop the meatballs in and cook until brown on the outside and done in the center. Make sure to turn the meatballs so they don't burn on one side.
• Heat up the spaghetti sauce in a separate pan.
• While meatballs are cooking, cut the top 1/4 of bread off. Hollow out the inside of the loaf ( I save these and put them in the oven and they make good dipping bread). Put loaf on a baking sheet.
• When meatballs are done, put them inside the hollowed out loaf of bread. Cover with the spaghetti sauce. Top with most of the mozzarella cheese. Put the top of the loaf next to sub on baking sheet, sprinkle this with the remaining mozzarella.
• Place sub in oven and cook for 5-10 minutes until cheese is melted and bubbly.
• Cut into 2 - 4 pieces and enjoy!
• This can be a little messy - but it's worth it!

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.

TIKTOK GRINDER SALAD SANDWICH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place ciabatta cut side-up on a baking sheet and layer one piece of the bread with slices of provolone and the other with mozzarella.
• Bake on the top rack of the preheated oven until the cheese melts, 3 to 4 minutes. Remove from the oven and increase the temperature to broil.
• Layer both sides of the sandwich with folded slices of ham, then alternate between the two sides with a layer of salami, coppa ham, prosciutto, and pepperoni. Broil in the oven until the meats crisp up, 2 to 3 minutes.
• Stir mayonnaise, minced garlic, red wine vinegar, oregano, red pepper flakes, pepperoncini peppers, salt, and pepper together in a large bowl. Add the lettuce, red onion, and black olives, and toss to combine.
• Thinly slice the tomato and salt on each side.
• On one side of the sandwich, layer the tomato slices. Pile a large portion of the lettuce salad on top, then top with grated Parmesan cheese. Carefully fold the two bread slices together to form the sandwich. Cut into 4 triangular portions and serve immediately.

ITALIAN ROBUSTO GRINDER (SUB)

Steps:

• Arrange meats and cheese on one side of roll, tomatoes and lettuce on the other.
• Sprinkle peppers and dressing over the lettuce, season with salt, pepper and oregano.
• Press roll together and enjoy!