Columbia Street Grinder

Ingredients

• Grinder
• Four 6-inch loaves Portuguese stick bread, or Italian or French loaves
• 8 ounces sliced provolone cheese
• 8 ounces sliced mortadella
• 8 ounces sliced spicy ham, such as capicola
• 8 ounces sliced salami
• 1 large ripe tomato, cut into eight 1/4 inch-thick slices
• 12 thin onion slices
• 12 jarred hot or sweet cherry peppers, drained and roughly chopped
• 2 cups torn green-leaf lettuce
• Balsamic-Herb Vinaigrette
• 1/4 cup
• 1/4 cup balsamic vinegar
• 1 tablespoon chopped fresh basil leaves
• 1 tablespoon chopped fresh oregano leaves
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Cut the loaves of bread in half lengthwise, and arrange them in a single layer, cut sides up. Liberally brush the bread with the vinaigrette. On the bottom half of each loaf, evenly layer one-quarter of the provolone, followed by one-quarter of the mortadella, one-quarter of the spicy ham, and one-quarter of the salami. Top with 2 slices of tomatoes and 3 slices of onion. Divide the cherry peppers among the sandwiches. Stir the vinaigrette and generously drizzle it over the onion and tomato.

2. In a small bowl, toss the torn lettuce with some of the remaining vinaigrette. Divide the lettuce among the 4 sandwiches, top with the other halves of the bread, and serve.


Balsamic-Herb Vinaigrette

1. In a small mixing bowl, combine the balsamic vinegar, basil, oregano, and garlic; whisk well to mix. Continue whisking while slowly drizzling in the olive oil in a slow, steady stream. Add the salt and pepper, and whisk to combine.

2. The vinaigrette may be stored in an airtight container in the refrigerator for up to 1 week.

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