Tag: italian

Slow Cooker Italian BBQ Chicken

I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread and I was right. The chicken has just a hint of sweetness, a bit of a tanginess, and a bit of heat. Perfect for a sandwich of any kind. I loved the contrast of the melt-in-your-mouth chicken and the crunch of onion and iceberg lettuce. Yum!

I didn’t mess around making a sandwich. I loaded up on the chicken. Thick onion slices (soaked in water for 30 minutes to cut a little bit of that onion heat). Ripe tomato. Plenty of shredded lettuce. Heck yeah, it was messy. And messy is good.

Slow Cooker Italian BBQ Chicken

Open To Changes

You can really change up the taste of this slow cooker Italian BBQ chicken by using a more herby or zesty dressing or by adding different BBQ sauces. Smoky, hot, mesquite, etc BBQ sauces would all really make for different tastes. That way you can make this chicken again and again without getting bored with it.

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Also try my slow cooker creamy bacon chicken.

Slow Cooker Italian BBQ Chicken

Slow Cooker Italian BBQ Chicken

Based on a recipe from Center Cut Cook
I knew exactly what I was going to do with this slow cooker Italian BBQ chicken as soon as I saw the recipe. Po Boys. I knew that the tender chicken, cooked in BBQ sauce and Italian dressing, would be perfect on French bread. 
4 from 1 vote
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main
Cuisine American
Servings 8 servings
Calories 149 kcal

Equipment

Ingredients
  

Instructions
 

  • Place the chicken in the bottom of your slow cooker.
  • In a medium bowl whisk together the remaining ingredients. Pour over the chicken.
  • Cook on low for 7 hours if slicing, or 8 hours if shredding.

Notes

Great on sandwiches. Leftovers freeze well, too.

Nutrition

Calories: 149kcalCarbohydrates: 6gProtein: 18gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 54mgSodium: 247mgPotassium: 332mgFiber: 1gSugar: 6gVitamin A: 31IUVitamin C: 1mgCalcium: 10mgIron: 1mg
Keyword chicken, crockpot, slow cooker
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Deep Fried Parmesan Zucchini

It’s not that I don’t like ‘normal’ zucchini. I mean, yeah, it’s pretty ok in a stir-fry. But, deep fried Parmesan zucchini? Now THAT’S yummy zucchini! You can’t beat the flavor and the crunch. And of course, you gotta dip them in Ranch dressing. You’re already committed at this point. Sure, it’s not quite as healthy as stir-fried. Or raw on a salad. But, sometimes, you gotta let go and this… well, what a way to go!

Deep Fried Parmesan Zucchini

Kick’Em Up

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want. I preferred to be able to amp up the Italian seasoning in my deep fried Parmesan zucchini, though. And make sure you drain the ‘coins’ well after frying. They’ll stay crisper that way.

If it’s just the two of us, I fire up my Fry Daddy fryer when I make these yummy appetizer.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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Also try my deep-fried ravioli.

Deep Fried Parmesan Zucchini

Deep Fried Parmesan Zucchini

You can substitute Italian bread crumbs for the unseasoned bread crumbs and Italian seasoning if you want.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish or Appetizer
Cuisine American
Servings 8
Calories 188 kcal

Equipment

Ingredients
  

Instructions
 

  • Heat oil to 350 F in a Dutch oven or deep fryer. You can also use a skillet.
  • Rinse the zucchini and pat completely dry. Slice into 1/4" pieces.
  • Place flour into a pie plate or shallow bowl.
  • In another pie plate or shallow bowl add the milk. Whisk the eggs into the milk.
  • In a third pie plate or shallow bowl combine the bread crumbs, Parmesan, Italian seasoning and garlic powder.
  • Coat the zucchini sliced in the flour. Make sure you get the flour on all sides.
  • Next, dip the zucchini in the milk mixture, coating completely.
  • Lastly, roll the zucchini in the bread crumb mixture.
  • Working in batches if necessary, fry the zucchini slices for 3-4 minutes or until golden brown, turning once or twice.
  • Transfer to a wire rack or a paper towel-lined plate to drain.

Notes

Serve immediately with Ranch dressing if desired.

Nutrition

Calories: 188kcalCarbohydrates: 27gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 56mgSodium: 244mgPotassium: 334mgFiber: 2gSugar: 4gVitamin A: 337IUVitamin C: 14mgCalcium: 144mgIron: 2mg
Keyword deep-fried, vegetable
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White Pizza Grilled Cheese Sandwiches

There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills. But I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.

White Pizza Grilled Cheese Sandwiches

No Wimpy Bread Need Apply

I prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.

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The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

White Pizza Grilled Cheese Sandwiches

White Pizza Grilled Cheese Sandwiches

Based on a recipe from Thrifty Frugal Mom
These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 6 sandwiches
Calories 321 kcal

Equipment

Ingredients
  

Instructions
 

  • Turn on your Griddler to the griddle setting and 350 F, or heat a large skillet over medium heat.
  • Mix the ricotta and oil together in a large bowl.
  • Stir in the garlic, basil, oregano, salt, pepper and Parmesan cheese.
  • Mix in the mozzarella cheese. The mixture will be thick. Don’t be afraid to use your hands to mix it well.
  • Lightly butter each slice of bread on one side.
  • Working in batches, place slices of bread butter-side down on the Griddler or into the skillet. Top with the cheese mixture, spreading out evenly.
  • Add the top piece of bread butter-side up.
  • Cook until the bottom bread is golden brown. Flip and cook the other side until golden brown.
  • Let rest for 5 minutes before slicing.

Notes

Use thick bread for the best results.

Nutrition

Calories: 321kcalCarbohydrates: 30gProtein: 18gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 43mgSodium: 724mgPotassium: 170mgFiber: 3gSugar: 4gVitamin A: 393IUVitamin C: 1mgCalcium: 371mgIron: 2mg
Keyword grilled cheese, sandwich
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Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch. This is a great sandwich.

Toasted Italian Sandwich

The Perfect Sandwich

My favorite bread for these toasted Italian sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust. I like to serve my sandwiches with my quick-fix Italian salad (made without adding meat).

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The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

Toasted Italian Sandwich

Toasted Italian Sandwich

Based on a recipe from Mess for Less
I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Main
Cuisine American
Servings 1 sandwich
Calories 555 kcal

Equipment

Ingredients
  

  • 1 ciabatta roll sliced horizontally
  • 1 tablespoon pesto
  • 1 tablespoon sun-dried tomatoes chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicola
  • 1 slice Sopressata

Instructions
 

  • Heat a large skillet, cast iron skillet or Griddler.
  • Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  • Spread the top of the roll with pesto and sun-dried tomatoes.
  • Add the cheese and meats to the bottom slice.
  • Return to the skillet to melt the cheese.
  • Add the top bun, slice and serve.

Notes

You can also use French or Italian bread.

Nutrition

Calories: 555kcalCarbohydrates: 32gProtein: 27gFat: 35gSaturated Fat: 14gTrans Fat: 1gCholesterol: 79mgSodium: 1404mgPotassium: 336mgFiber: 1gSugar: 3gVitamin A: 738IUVitamin C: 2mgCalcium: 320mgIron: 1mg
Keyword Italian, sandwich
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Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. Some more cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner. Every bite sure is tasty gooey cheesy!

Baked Italian Sub Pizza

The Best Toppings In Every Bite

To spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

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Also try my French bread pizza rustica.

This recipe was inspired by a recipe from My Fridge Food.

Baked Italian Sub Pizza

Baked Italian Sub Pizza

Based on a recipe from My Fridge Food
This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main
Cuisine American
Servings 2 servings
Calories 1092 kcal

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 425 F.
  • Cut the bread in half lengthwise and place on a foil-lined baking sheet.
  • Brush the insides of each half of bread with the Italian dressing.
  • Divide the tomato, salami, ham, olives and peppers between the two bread halves.
  • Add cheeses.
  • Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
  • Cut into slices and serve.

Notes

Wrap any leftover pizza in foil and refrigerate. Reheat at 350 F for 15 minutes.

Nutrition

Calories: 1092kcalCarbohydrates: 124gProtein: 55gFat: 42gSaturated Fat: 16gTrans Fat: 1gCholesterol: 97mgSodium: 3085mgPotassium: 860mgFiber: 7gSugar: 12gVitamin A: 1446IUVitamin C: 28mgCalcium: 462mgIron: 9mg
Keyword French bread, pizza
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Italian Hoagie

My wife and I recently returned from the Pittsburgh, PA area. My wife was there for a conference, and I was there for food. Right down the street from our hotel was Pizza Bella. They made the most amazingly good Italian hoagie that as soon as we returned home I had to make hoagies. And here it is in all of its glory. Great meats, cheese, and fresh toppings, all with a fantastic dressing.

Italian Hoagie

Oh, What A Hoagie!

I hope I never have to decide between which is my favorite: hoagies or muffulettas. They are both fantastic sandwiches, both with a lot of Italian influence in the ingredients. One thing is for sure, though. The next time we are in the Pittsburgh area we’ll swing by Pizza Bella and grab more hoagies.

If you can’t find good hoagie rolls where you live, grab a loaf of French bread. The stuff with the crusty exterior. And soft interior. The good stuff.

Aldi for the Win

For the bread, meats and cheese my go-to place has become my local Aldi store. They have great breads and their deli meats are available at a great price. And they have a great variety of them too, so I never get bored with my hoagies. My favorite is their ‘Italian Trio’. It’s a package of genoa salami, sandwich pepperoni and provolone cheese. They have others, too. You can pick up several and mix-and-match to make these hoagies your way!

Dress It Up!

The recipe below includes the ingredients for making a great hoagie dressing. I love the stuff. I love to load up on it, too. But if you don’t have the time or ingredients, there’s nothing wrong with picking up a bottle of pre-made hoagie dressing at your local grocery store.

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Also try my other version of hoagie dressing and my Italian grinders. And my Philly style Italian hoagies are great too!

Italian Hoagie

Italian Hoagie

Mike
Here it is in all of its glory. Great meats, cheese, and fresh toppings, all with a fantastic dressing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 1525 kcal

Ingredients
  

For the hoagie

  • 4 Hoagie rolls 12" long
  • ½ pound deli ham thinly sliced
  • ½ pound capicola thinly sliced
  • ½ pound Genoa salami thinly sliced
  • ½ pound Provolone cheese
  • Hoagie dressing from below
  • 4 cups iceberg lettuce shredded
  • 2 tomatoes sliced thin
  • 1 medium white onion sliced thin (soak in cold water first if desired)
  • Hot peppers or sweet

For the hoagie dressing (makes enough for 4 or more hoagies)

Instructions
 

For the hoagie

  • Preheat oven to 350 F.
  • Slice bread rolls horizontally. Do not cut all the way through.
  • Brush insides of bread with dressing.
  • Add meats and cheese.
  • Wrap in foil and place in oven for 12 minutes or until hot and the bread is a little crunchy.
  • Remove from foil. Add remaining ingredients, plus a little more of the dressing.
  • Serve.

For the hoagie dressing

  • Whisk together all ingredients.

Notes

The dressing is great on any sandwich, sub or hoagie!

Nutrition

Calories: 1525kcalCarbohydrates: 153gProtein: 77gFat: 69gSaturated Fat: 25gCholesterol: 170mgSodium: 5005mgPotassium: 762mgFiber: 7gSugar: 34gVitamin A: 1434IUVitamin C: 13mgCalcium: 515mgIron: 46mg
Keyword Italian, sandwich
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Italian Ranch BBQ Chicken on the Char-Broil Big Easy

I made some fantastic flashback old school BBQ chicken on my Char-Broil Big Easy the other day. It put me in the mood for more BBQ chicken, so I up and made this fantastic Italian Ranch BBQ chicken on the Char-Broil Big Easy. It’s like my old school BBQ chicken kicked up big time. You still get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Italian Ranch BBQ Chicken on the Char-Broil Big Easy

Apply The Sauce At The End

The original recipe for Italian Ranch BBQ chicken on the Char-Broil Big Easy called for marinating the chicken in the BBQ sauce and the dressings. I was using a BBQ sauce made with molasses. I knew that if it spent a long time over high heat it would start to burn. So, I marinated the chicken overnight in the dressings and then placed it into the Big Easy until almost done. That’s when I brushed the chicken with the BBQ sauce. And it was good.

For smaller things like split chicken breasts, your Big Easy is more than capable of cooking several at once. Bigger birds, well, that’s a one-at-a-time thing. But with bunk bed baskets you can add one or even two more levels of cooking to the standard basket that comes with the Big Easy. It’s a little tricky to get two in there at once, though. To help, I have a little document that will show you how!

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Also try my southwest chicken on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Italian Ranch BBQ Chicken on the Char-Broil Big Easy

Italian Ranch BBQ Chicken on the Char-Broil Big Easy

Based on a recipe from Plain Chicken
Welcome to kicked-up old school BBQ chicken. You get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 673 kcal

Equipment

Ingredients
  

Instructions
 

  • Place the chicken into resealable container or baggie.
  • Whisk together the Italian dressing, Ranch dressing, and 1/2 cup of the BBQ sauce.
  • Add the marinade to the container.
  • Seal and shake gently to coat.
  • Let marinate overnight.
  • Fire up your Char-Broil Big Easy.
  • Shake off any excess marinade and add the chicken to the Big Easy basket.
  • Cook until chicken is done or just shy of done, 10-15 minutes per pound.
  • Brush remaining BBQ sauce onto chicken and if desired, return to the Big Easy for 5 minutes to ‘set’ the sauce.

Notes

You’ll need a Big Easy Bunk Bed basket to be able to double this recipe.

Nutrition

Calories: 673kcalCarbohydrates: 30gProtein: 49gFat: 39gSaturated Fat: 6gTrans Fat: 1gCholesterol: 159mgSodium: 1743mgPotassium: 1026mgFiber: 1gSugar: 24gVitamin A: 221IUVitamin C: 5mgCalcium: 49mgIron: 2mg
Keyword BBQ, Big Easy, Char-Broil, chicken, Italian, Ranch
Tried this recipe?Let us know how it was!
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Slow Cooker Creamy Italian Chicken

My wife reminded me of this recipe the other day. It was a favorite of ours years ago, when we started our first blog, Crossroads Of America. I was just starting to learn how to cook. This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up. But it’s still great tasting and looking. Over the years I’ve changed it up a bit. That same great creamy texture and Italian flavor is still there, though. As simple as it is, it’s a great recipe. I still make it now even though I sure have cooked a lot since starting our first blog so many years ago.

Slow Cooker Creamy Italian Chicken

Customizable Tastes

The original recipe for slow cooker creamy chicken calls for using a packet of Italian salad dressing mix. And that’s perfectly fine. Since first making this dish I have come up with my own mix. I think it has a bit more flavor. Making your own also lets you adjust the flavors to your tastes. For me that means adding more garlic salt or onion powder, or just more basil (I love basil).

I like to serve this over rice or pasta. With lots of the sauce.

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Also try my slow cooker Buffalo chicken sliders.

Slow Cooker Creamy Italian Chicken

Slow Cooker Creamy Italian Chicken

Based on a recipe from Taste of Home
 This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 481 kcal

Equipment

Ingredients
  

Instructions
 

  • Place chicken into slow cooker set to low.
  • Combine the dressing mix and water and pour over the chicken.
  • Cover and cook for 3 hours.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the mushrooms and sauté until just starting to soften. Remove and let cool slightly.
  • In a large bowl combine the cream cheese and canned soup. Whisk until smooth.
  • Fold in the mushrooms and pour mixture over chicken.
  • Cover and cook another hour or until chicken is done.

Notes

If you use thicker chicken breasts you may need more cooking time. Slice them thin or butterfly them for a quicker cooking time.
You can substitute 1 1/2 pounds fresh chicken tenders for the breasts.

Nutrition

Calories: 481kcalCarbohydrates: 6gProtein: 55gFat: 26gSaturated Fat: 12gTrans Fat: 1gCholesterol: 207mgSodium: 536mgPotassium: 1276mgFiber: 1gSugar: 4gVitamin A: 838IUVitamin C: 5mgCalcium: 72mgIron: 2mg
Keyword chicken, creamy, crockpot, Italian, slow cooker
Tried this recipe?Let us know how it was!
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Homemade Italian Sausage

I have been making a lot of pizzas on the grill this year. It took a long time of testing, trying, and testing some more. Now, I’m very happy with our homemade dough and homemade sauce. And now I can say I’m also happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.

Homemade Italian Sausage

Great Sausage For Pizzas

Nothing beats a pizza hot off a charcoal- or wood-fired grill, specially if it’s loaded with homemade Italian sausage. I use a Kettle Pizza adapter on my 22″ Weber charcoal grill. It’s great any time I want to recreate that awesome classic pizza flavor.

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Also try my homemade beef summer sausage.

Homemade Italian Sausage

Homemade Italian Sausage

Mike
I’m very happy with our homemade Italian sausage. It’s very easy to make but still packs a nice spicy flavor. It’s perfect for pizzas, calzones, or hoagies.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Course Main
Cuisine American
Servings 3 pounds
Calories 1231 kcal

Equipment

Ingredients
  

Instructions
 

  • Place the pork in a large bowl.
  • Add all of the remaining ingredients.
  • Mix well. I found using my hands to be the best way. Just make sure you get all of the spices distributed evenly throughout the pork.
  • Let pork refrigerate for 12 hours before using to distribute the flavors.

Notes

I froze the sausage in 1/2 to 1 pound packages for use later on pizzas or in pasta sauces.

Nutrition

Calories: 1231kcalCarbohydrates: 8gProtein: 78gFat: 97gSaturated Fat: 36gCholesterol: 327mgSodium: 2612mgPotassium: 1490mgFiber: 3gSugar: 1gVitamin A: 571IUVitamin C: 9mgCalcium: 138mgIron: 6mg
Keyword homemade, Italian, sausage
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Italian Grinders

My goodness, these Italian grinders were good. They’re so easy to make. The key is the tasty homemade marinara sauce. And fresh mozzarella. And crunchy bread. Ok, it’s all good. The same approach works great substituting meatballs for the ground meats, but we really liked them the way they were. After browning the meats I pulsed them a few times in a food processor to get a great fine texture. Not overly processed. Don’t go crazy on it.

I like a little contrast been the tasty meat mixture and my sandwich bun. That means I get it toasted. Maybe even bit charred. That’s ok. I want some texture. Did I go a bit far this time? Did my bread spend too much time under the broiler? Yeah. Maybe by about 3 seconds. Four, tops. LOL. Four tops… Nevermind, I made myself laugh. Next time I’ll go with a little less toasting time.

Italian Grinders

Get Sloppy

These Italian grinders reminded me a bit of the Sloppy Joes I remember from my childhood, only done Italian style, and well, quite a bit tastier. I wouldn’t be afraid to add a few pepperoncini to them either. Or some giardiniera. But that’d make them fancy and that’s not what these are.

These things aren’t complicated. They’re meant to be cooked easily, made easily, and devoured quickly. They’ll fill you up and warm you up. That’s their jobs. They aren’t fancy fru-fru and they aren’t meant to be. Think of them as working sandwich. They do their jobs. That’s it.

I like to use my good ole trusty Dutch oven to make the meat mixture. It’s nice and big and sturdy. That extra weight helps it maintain and distribute heat perfectly. As an added bonus, it’s actually pretty easy to clean up too!

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Also check out my Italian hoagies.

Slow Cooker Marinara Sauce

Italian Grinders

Based on a recipe from Saveur
My goodness, these Italian grinders were good. They’re so easy to make. The key is the tasty homemade marinara sauce. And fresh mozzarella. And crunchy bread.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 1216 kcal

Equipment

Ingredients
  

Instructions
 

  • Brown beef and sausage while crumbling in a large skillet over medium-high heat. Get the chunks as little or as big as you want. Drain well.
  • Season with salt and pepper as desired. (I like to pulse the meats in a food processor a few times to get a nice consistent texture with no clumps)
  • Meanwhile, warm the marinara sauce in a small saucepan.
  • Spoon about 1 cup of meat into each roll.
  • Top meat with about 1/3 cup of marinara sauce.
  • Top sandwiches with a few slices of cheese.
  • Transfer sandwiches to sheet pans and place under the broiler until cheese is melted and rolls start to brown.

Notes

Serve with plenty of napkins.

Nutrition

Calories: 1216kcalCarbohydrates: 41gProtein: 67gFat: 86gSaturated Fat: 36gTrans Fat: 1gCholesterol: 256mgSodium: 2390mgPotassium: 983mgFiber: 2gSugar: 9gVitamin A: 1164IUVitamin C: 9mgCalcium: 632mgIron: 16mg
Keyword Italian, sandwich
Tried this recipe?Let us know how it was!
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  • Meal Prep MVP – A practical and innovative way to…
  • 12 Diverse Blades – With nine interchangeable…
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OXO Good Grips 4 Piece Stainless Steel Measuring...
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  • Set includes: 1/4 cup, 1/3 cup, 1/2 cup and 1 cup
  • Magnetic handles keep Cups together for storage…
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