The Classic Rhode Island Grinder Recipe #227330
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!
5 min | 5 min prep
SERVES 1
- 1 hoagie roll, sliced in half lengthwise (torpedo or soft, long roll)
- olive oil
- red wine vinegar
- 1 small onion, thinly sliced
- 1 ripe tomato, sliced thin
- lettuce or mixed greens
- 2 slices italian ham
- 2 slices salami
- 2 slices pepperoni
- 2 slices mortadella
- 2 slices provolone cheese
- 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.
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