grinder Archives

Hot Grinder Sandwich

I make a lot of sandwiches. I try to mix up the ingredients to keep from them getting “old”. From the bread to the meats, to the cheeses and condiments. I ran across this great approach for a hot grinder sandwich on the Pork Be Inspired site and had to make it. It’s now my go-to way of preparing a sandwich. You can make it the “classic” way, on a loaf of French or Italian bread, but it also comes out great on ciabatta or any other good bread.

This hot grinder sandwich is great with any meat or cheese. The key is the sautéed green bell pepper and the spiced oil. The crunchy of the pepper really makes a difference.

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Also try my one of my other favorite sandwiches, a stuffed deli sandwich.

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5 from 1 vote

Hot Grinder Sandwich

This sandwich is great with any meat or cheese. The key is the sauteed green bell pepper and the spiced oil. The crunchy of the pepper really makes a difference.

Course Main

Cuisine American

Keyword sandwich, submarine

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 563kcal

Author Based on a recipe from Pork Be Inspired

Ingredients

1 large green bell pepper seeded, cut into rings
1 clove garlic minced
2 tablespoons olive oil
½ teaspoon dried minced onion
½ teaspoon dried oregano
dried red pepper flake to taste, if desired
½ pound deli sandwich meat
4 slices cheese
1 medium tomato sliced thin
1 loaf French bread split lengthwise

Instructions

Heat oven to 350 F.
Heat oil in a medium skillet over medium-high heat;
Add the green bell pepper and sauté until just starting to turn tender, about 4 minutes.
Remove from heat and stir in the dried onion, oregano, and red pepper, if desired.
Add ham and tomato to bottom half of the bread.
Add pepper rings, and drizzle with the remaining oil from the skillet.
Add cheese and top half of bread.
Wrap loaf in foil and place in oven for 15 minutes or until warmed through and the cheese is melted.
Serve.

Nutrition

Nutritional values are approximate.

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Steakhouse Grinder

Put it between two slices of bread and I’ll eat it. That’s why we have sandwich night (and day) here often. Sometimes that means a little work. I was a little rushed for time one evening, so I made this version of a steakhouse grinder from Kraft. I was relatively skeptical how it would work out. Would the A-1 steak sauce be too overwhelming?

Well, no, is the answer! The A-1 complimented the vegetables perfectly, giving the sandwich a nice little twang that really, really worked for me. Melted cheese, sauteed onions and mushrooms to boot… you just can’t go wrong.

I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for! Interested in the awesome southwestern quinoa salad we had on the side? Click here for the recipe.

I recently discovered Blue Plate mayonnaise, which I think is the best around. If you can’t find it locally you can pick it up online for a fair price.

Blue Plate Real Mayonnaise, Homestyle Mayo For Chicken Salad to Deviled Eggs, 30 Fl Oz (Pack of 1)

Also try my ham and cheese grinder.

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5 from 1 vote

“Steakhouse” Grinder

I have made this sandwich several times, changing up the meats and cheeses. Each time it was just what I was hankerin’ for!

Course Main

Cuisine American

Keyword sandwich, submarine

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 213kcal

Author Based on a recipe from Kraft