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Italian Grinder

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  • CaptainMike
    Club Member
    • Nov 2015
    • 2112
    • The Great State of Jefferson
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    Italian Grinder

    Whenever I pop up to Medford, OR for a shopping trip (no sales tax!) I always plan my stops around a visit to a little, and I mean little, sandwich joint called Luigi's. They make this awesome sandwich they call the Garbage Grinder. They come in 3 sizes and I can barely get through the small one, though I ate a medium once and thought I was going to die. It's an Italian sandwich with ham, salami, cheese, peppers, and onions that is run through a broiler. It's a crunchy, melty, savory, sweet and salty, peppery flavor extravaganza.

    Anyway, we haven't been there in a while, but I've been jonesing for a grinder and decided I'd try my hand at making one. I scrolled through Luigi's Yelp pics and found one of their menu board listing the ingredients, gathered everything up, summoned all of my considerable memory power, and......uh.....what was I talking about....... oh yeah, made a sandwich. The result was pretty darned close to what Luigi's makes and the wife and I really enjoyed them. She said my version was better, but I think she's buttering me up for something and I'm waiting for that shoe to drop.

    Here's a list of the ingredients used followed by the obligatory pics:

    Soft hoagie roll
    Marinara sauce
    2 slices of deli ham
    2 slices of Genoa salami
    4 slices of block mozzarella
    2 slices of provolone
    Dill pickle chips to taste
    Jalapeno chips to taste
    Sliced sweet onion to taste
    Sliced black olives

    Assemble, place on a cookie sheet, broil on high until the cheese melts and the edges of the meat start to caramelize.

    Thers's a lot more you can add to this like mushrooms, green or red bell pepper, Italian sausage, etc.

    The jones was sufficiently suffonsified.

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  • Rod
    Rod
    Club Member
    • Dec 2015
    • 499
    • Phoenix, AZ
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    #2
    That looks fantastic!

    Comment

    • Skip
      Founding Member
      • Jul 2014
      • 2489
      • Blue Earth, Minnesota
      • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

      #3
      I would Definitely Eat That!!!!!!!!!! Looks Great!

      Comment

      • fzxdoc
        Founding Member
        • Jul 2014
        • 4288
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        #4
        So you just slam those two sammie halves together, set a beer nearby, and have at it? Looks delicious!

        Kathryn

        Comment


        • CaptainMike
          CaptainMike commented
          Editing a comment
          Eggsactly. I think I might even have 1/2 of one for lunch today (sans the beer).

        • CaptainMike
          CaptainMike commented
          Editing a comment
          And it was delicious. Again.
      • klflowers
        Club Member
        • Sep 2015
        • 2259
        • Tennessee

        #5
        Oh man, and I haven't had lunch yet. Need to find a deli counter and some rolls.

        Let us know when that shoe drops...

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 11028
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
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            Dot
            lots of probes.
            CyberQ

          #6
          Lookin' great. I have made something similar, but I fried and shredded the meat like is done for a cheese steak sub. The cheese goes on top of the shredded meat long enough to melt. That's great too.

          Comment

          • Troutman
            Club Member
            • Aug 2017
            • 6492
            • Republic of Texallence

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            #7
            I love a good sammich/grinder. Throw some vinegar and oil on it and I’m there !!! Oh yea and don’t forget the chips

            Comment


            • CaptainMike
              CaptainMike commented
              Editing a comment
              I considered oil and vinegar as well, I'll give it try on the next one. We did onion rings and fries on the side.

            • Murdy
              Murdy commented
              Editing a comment
              I was thinking it was screaming for some giardiniera, looks excellent.

            • Troutman
              Troutman commented
              Editing a comment
              Definitely throw in a few sweet peppers
          • Jetski
            Club Member
            • Apr 2017
            • 140
            • St. Louis

            #8
            Yes please!

            Comment

            • TripleB
              Club Member
              • May 2017
              • 372
              • La Crescenta
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                BBQ Guru ATC
                Favorite Beer: Peroni
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              #9
              Yum. It reminds me of a little sandwich shop out in the San Fernando valley by the Van Nuys airport. Scrumptious.

              Comment

              • Old Glory
                Club Member
                • Feb 2018
                • 627
                • Northshore MA

                #10
                Looks like a great sandwich but around here we call them subs!

                In MASS Italians are made with Genoa Salami, Capicola Ham, Sopressata, sharp provolone cheese, all piled high with chopped pickles, onions, and tomatoes. Drizzled with Olive Oil salt and pepper. Hot peppers optional. On a sub roll or braided Italian roll. NEVER lettuce! Never toasted, veggies MUST be chopped not sliced. You will be shot if you ask for mayo.

                People fight over who makes the best and loyalty runs deep!



                Comment


                • jfmorris
                  jfmorris commented
                  Editing a comment
                  We have a local shop here in Huntsville called Stanleo's Sub Villa that makes something similar, with the tomatoes, pickles and peppers all chopped. You cannot get it toasted, but they will throw the meat on the griddle to give you a hot sandwich. Mmmm. Hot Kitchen Sink is my favorite, with peppers.

                • Old Glory
                  Old Glory commented
                  Editing a comment
                  jfmorris That's funny my pic was a sub from Santoro's Sub Villa!
              • jfmorris
                Club Member
                • Nov 2017
                • 2142
                • Huntsville, Alabama
                • Jim Morris

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                #11
                That looks fantastic CaptainMike !!! If my wife was not on a no/low carb kick and booting bread out of the house, I would be on that in a heartbeat.

                Comment

                • holehogg
                  Club Member
                  • Nov 2017
                  • 1618
                  • Port Elizabeth, South Africa

                  #12
                  I would be truly suffonsified if I got to eat that.
                  Superb.
                  Like you mention lots can be added but sometimes just a few core ingredients make for good enough.
                  Would work nicely using a pizza oven instead of a broiler.

                  Comment


                  • CaptainMike
                    CaptainMike commented
                    Editing a comment
                    Yes, Luigi's does there's in a pizza oven/conveyor belt unit.
                • Troutman
                  Club Member
                  • Aug 2017
                  • 6492
                  • Republic of Texallence

                  • OUTDOOR COOKERS
                    22" Weber Kettle - Red Premium Limited Edition
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                    22" and 18" Weber WSM Smoker
                    18” Jumbo Joe
                    36" double door Lyfe Tyme offset stick burner (SOLD !)
                    Pitts & Spitts Pellet Pro 2436
                    BBQ ACCESSORIES
                    Classic Thermopen
                    Thermoworks SMOKE
                    Fireboard Pro with Pit Viper fan
                    Grill Grates
                    SNS for the 22" Weber kettle
                    A-MAZE-N Smoker 12" Tube & Tray
                    Weber stainless veggie basket
                    Weber stainless fish basket
                    Weber stainless rib rack
                    Phat Mat cooking mats
                    Barbestar BBQ Cooking Gloves
                    WOOD & PELLET PREFERENCES
                    For Beef (brisket, beef ribs, large clods/roasts) = 100% mesquite, oak or hickory
                    For Chicken & other fowl = competition blend, cherry/oak/hickory
                    For Turkey = 100% hickory or competition blend
                    For Pork Shoulder = mesquite, oak or hickory
                    For Pork Chops or Ribs = 100% applewood
                    SOUS VIDE
                    Anova Immersion Circulator 900 watt & 12 & 18 quart Rubbermaid containers with hinged sous vide lids
                    INDOOR COOKWARE
                    Generic Calphalon non-stick cookware set of pots and pans
                    12" & 14" All-Clad Stainless skillets
                    Cast Iron 12" skillet by Victoria
                    La Creuset Cast Iron 7 quart Dutch Oven - Yellow Round
                    La Creuset Cast Iron 7 quart Dutch Oven - Cherry Oval
                    Old Revere Wear Copper & Stainless Pots (handed down)

                    JA Henckels 15 piece Stainless Knife Set
                    Victorinox 12" Fibrox Pro Slicing Knive
                    Victorinox 6" Curved Boning Knife
                    Set of Dalstrong Japanese Steak Knives

                  #13
                  I'm from Chicago baby, and here's our crown jewel....the ubiquitous Italian Beef with giardiniera ..... dipped !!!!!

                  Comment


                  • Old Glory
                    Old Glory commented
                    Editing a comment
                    On my list!

                  • Troutman
                    Troutman commented
                    Editing a comment
                    I know on mine too. I'm thinking a nice piece of round sliced paper thin ought to do the trick !!!
                • Donw
                  Club Member
                  • Jul 2017
                  • 2112

                  #14
                  Great looking sandwich. The word grinder threw me a bit! I thought you had a new piece of machinery from Italy when I clicked on the thread.🙂

                  Comment


                  • Troutman
                    Troutman commented
                    Editing a comment
                    I know right? I thought it was some type of newfangled meat grinder

                  • EdF
                    EdF commented
                    Editing a comment
                    MCS never sleeps!

                    On the other hand, in western CT, we called them grinders.

                  • CaptainMike
                    CaptainMike commented
                    Editing a comment
                    Coincidentally, we do have a tomato grinder that was made in Italy. They call it a spremipomodoro.
                • gmascolo51
                  Club Member
                  • Aug 2017
                  • 174
                  • Middletown, NJ

                  #15
                  NYC its a hero, can’t seem to call it anything other than that for some reason, although my parents still insist on using “sangwhich”, I cut them some slack they were born in Italy and came as children. When my buddy and I started college in Troy NY we called them hero’s at the deli and they looked at us cross eyed 😵

                  Comment

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