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Tuesday, September 20, 2011

Grinders - A Summer Favorite

Summer is starting to wind down and the Autumn Equinox is only a few days away and will mark the official start of fall. Personally, fall is my favorite season…even though here in Florida it isn’t exactly colorful and crisp and cool. Still, the humidity seems to subside a little and we do have some beautiful days of bright blue cloudless skies with a slight gentle breeze every so often.

This past summer has been a bit strange for me. Personal circumstances disrupted my everyday routine of working, studying, cooking, and blogging, which lead to my absence here. Amidst all the chaos and craziness that summer brought, I think the best moments for me were the quieter ones. One of our favorite things to do during the summer is on Sunday nights to pack a small picnic – or pick up a pizza- and head to the beach to eat, take a stroll, and enjoy the sunset. If you live anywhere near a beach, I highly recommend ending your weekend on such a relaxing note.

These grinders – or subs/hoagies as other regions call them – are one of my top three favorites. At Coffee’s in Old Lyme, CT they make an amazing Italian Grinder and these are my almost-as-good- as-the-real-thing recipe. Sometimes simple is best and these definitely hit the spot whether at a park, on the beach, or tailgating before a football game.

The recipe below gives some very adaptable guidelines for amounts of each ingredient. Feel free to adjust as desired.

Italian Combo Grinders
* Makes 4 grinders (6”)
(Printable recipe)

- 2 foot long Italian baguettes
- 1/3 pound sliced deli pepperoni
- 1/3 pound sliced deli ham
- 1/3 pound sliced deli capicola
- 1/3 pound sliced deli cooked salami
- 1/3 pound sliced provolone cheese
- Thinly sliced tomatoes
- Thinly sliced red onion
- Shaved iceberg lettuce
- Olive oil
- Red wine vinegar
- Dried oregano
- Grated parmesan cheese
- Salt and Pepper


1. Slice open baguettes ¾ the way through. Layer in deli meats and cheese and then top with tomatoes, onions, and lettuce. Lightly drizzle on olive oil and red wine vinegar, then season gently to taste with salt, pepper, dried oregano, and parmesan.

If traveling, wrap tightly in aluminum foil and seal in a Ziploc if placing in a cooler of ice.

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