Columbia Street Grinder

I have many fond memories of eating grinders back home, but none that stick out in my mind more than the ones I’d find on Columbia Street in Fall River, Massachusetts.

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.