The Classic Rhode Island Grinder Recipes

DYNAMITES

Steps:

• Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir.
• Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.

R.I. HOT OVEN GRINDER

Steps:

• 1. Cut loaf of Italian bread in half; slice through sandwich half - lengthwise, deep enough to open and fill with ingredients.
• 2. On one side of bread - layer onion slices, tomato slices, lettuce, pepper rings, or pepperoncinis.
• 3. Spread Italian meats and cheese, overlapping.
• 4. Generously drizzle olive oil and add a few splashes of red wine vinegar. Add seasoning if you wish.
• 5. Press sides of bread together and voila!
• 6. Rhode Islanders often leave the sandwich open and place it in the oven until the cheese melts - let the temperature rise to 350 degrees.
• 7. NOTE: After WWII, as Italian food grew in popularity in the United States and many cultures became assimilated, the use of other meats and cheeses infiltrated the grinder - turkey, roast beef, American and Swiss cheese. Even mayonnaise and mustard elbowed their way in. With the advent of chain restaurants, all sorts of grinders can be had and named for the type of bread used - baguette, ciabatta, barra, foccacia. In Rhode Island, the Italian grinder has hit the sauce big time: meatball, chicken parm, and eggplant grinders abound.

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.