"I grew up with this sandwich. We took them on family trips." Get the recipe for Emeril Lagasse’s Balsamic-Herb Vinaigrette.
Columbia Street Grinder
- 4 (6-inch) loaves Portuguese stick bread or Italian or French loaves
- Balsamic-Herb Vinaigrette
- 8 oz sliced provolone cheese
- 8 oz sliced mortadella
- 8 oz sliced spicy ham, such as capicola
- 8 oz sliced salami
- 1 large ripe tomato, cut into 8 (¼-inch-thick) slices
- 12 thin onion slices
- 12 jarred hot or sweet cherry peppers, drained and roughly chopped
- 2 cup torn green-leaf lettuce
Cut loaves of bread in half lengthwise; arrange in a single layer, cut sides up. Liberally brush bread with vinaigrette. On bottom half of each loaf, evenly layer ¼ of the provolone, followed by ¼ of the mortadella, ¼ of the spicy ham, and ¼ of the salami. Top each with 2 tomato slices and 3 onion slices. Divide cherry peppers among sandwiches. Stir vinaigrette and generously drizzle over onion and tomato.
In a small bowl, toss torn lettuce with some of remaining vinaigrette. Divide lettuce among sandwiches, top with other halves of bread, and serve.
Makes 4 sandwiches. Per Serving (includes 1 1/2 Tbsp Balsamic-Herb Vinaigrette): 1040 calories, 62g carbs, 54g protein, 64g fat, 160mg cholesterol, 4510mg sodium, 3g fiber
About the Author
Recipe courtesy Emeril Lagasse, from Emeril’s Kicked-Up Sandwiches: Stacked with Flavor, William Morrow Cookbooks, New York, 2012, copyright MSLO, Inc., all rights reserved.