Boy, it’s been a busy few weeks. The kids are just now winding down from all of their end-of-school activities: final exams, the middle school’s rendition of Mary Poppins, the Little League baseball playoffs, and band and orchestra concert season, which culminated in a whirlwind school trip to New York City and Philadelphia by bus over the course of 2.5 days. (Thank goodness for the Serial podcast.)
Needless to say, meals have been an afterthought. It’s basically just been sandwiches for dinner until further notice. But I happen to think an Italian grinder is a perfectly good dinner. Here’s how to make one at home just like the sub shops.
Bake 4 hoagie rolls in a 375°F oven for 3 minutes until the tops are gently toasted. Split the rolls lengthwise, keeping them attached on one side. Top each roll with 3-4 slices of mortadella (or ham), 4-5 slices of capicola (or prosciutto), 4-5 slices of Genoa salami (or pepperoni), and 3-4 slices of provolone. If you get a half-pound of each cold cut, you’ll have plenty. Bake the open-faced sandwiches for 5 minutes until the cheese melts. Sprinkle with salt, pepper, and dried oregano. Pile on your choice of toppings: sliced tomatoes, chopped pickles, sliced onion, hot peppers, and shredded iceberg lettuce. Drizzle each sandwich with a bit of red wine vinegar and olive oil. Then close them up. (I find this easier to do with the back of a long knife pressing everything down while I fold each sandwich up, otherwise the condiments tend to escape. Just be careful sliding out that knife.) Devour.