The Classic Grinder

© Katherine Stetson

The secret to the classic grinder is good bread, a hot oven and some crunchy vegetables dressed with a bit of vinaigrette.

For each grinder:

  • 1 baguette or sub roll
  • capicola, as many slices as you like
  • hard salami, as many slices as you like
  • Black Forest ham, as many slices as you like
  • Provolone cheese, as many slices as you like
  • Tomato, thinly sliced and seasoned with salt and pepper

Crunchy Topping:

  • shredded lettuce
  • thinly sliced red onion
  • thinly sliced green pepper
  • dash of dried oregano
  • House Vinaigrette

Preheat oven to 500 degrees.

In a medium bowl, add lettuce, onions, pepper and oregano.  Toss lightly with a little of the vinaigrette.  Refrigerate until needed.

Split baguette or sub roll almost all the way.  Open it up flat and place meats on one side and the cheese and tomatoes on the other.  Bake on a sheet pan until edges begin to brown and cheese has melted, about 8-10 minutes.

Remove sheet pan from oven and top grinder with a generous helping of crunchy topping.

Copyright © Katherine Stetson, all rights reserved.