THE CLASSIC RHODE ISLAND GRINDER
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!
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 662.5, Fat 38.6, SaturatedFat 18.6, Cholesterol 96.6, Sodium 1842.3, Carbohydrate 44.5, Fiber 4, Sugar 8.3, Protein 34.2
RHODE ISLAND HOT WIENERS
Many Rhode Islanders spell wiener with an "ei" and serve theirs "all the way" with meat sauce, mustard, onion and a sprinkle of celery salt. -Karen Barros, Bristol, Rhode Island
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Stir in Worcestershire sauce and seasonings. Add beef; cook 6-8 minutes or until no longer pink, breaking into crumbles. Stir in water; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes., In a large skillet, cook hot dogs over medium heat 8-10 minutes or until lightly browned, turning occasionally. Serve in buns with meat sauce and toppings as desired.
Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 803mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 20g protein.
R.I. HOT OVEN GRINDER
"Grinder," pronounced "grahyn-dah" by native Rhode Islanders, is Italian-American slang for dock worker. Aptly named, it took a lot of chewing or grinding to eat the hard crusted bread used to make the sandwich. Lore has it, the grinder was invented by Giovanni Amato, an Italian baker, who came up with a portable inexpensive...
Provided by star pooley
Number Of Ingredients 9
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.
RHODE ISLAND DYNAMITES
Another name for these are "Torpedos". These were a staple in our family for a quick meal that serves a lot of people. They are similar to a "Sloppy Joe", but in R.I. it is called a "Dynamite". This recipe is versatile and can be scaled down or up. It freezes well and tastes best if made 1-2 days ahead.
Provided by quotFoodThe Way To
Categories Lunch/Snacks
Time 2h20m
Yield 25 lbs, 20 serving(s)
Number Of Ingredients 12
Steps:
- In a very large stockpot over medium-high heat, brown the ground beef, stirring often.
- Add the chopped green and red peppers, onions, and garlic; mix well.
- When the vegetables begin to soften, add the tomato sauce, bay leaves, parsley, hot pepper flakes, salt, black pepper, and Italian seasoning.
- Cover and simmer, stirring occasionally, for 2-3 hours.
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