HOT GRINDERS RECIPES

Steps:

• "Heat oven to 350 degrees F. In medium skillet over medium-high heat; saut green pepper and garlic in oil until pepper is crisp-tender, about 4 minutes. Toss in dried onion. Remove green pepper, reserving oil mixture in skillet. Layer ham, tomatoes and green pepper on bottom half of bread. Drizzle oil mixture over top, sprinkle with oregano; top with cheese slices. Cover with top of bread. Wrap loaf in foil; bake for 15 minutes. Remove from foil; slice to serve."

Steps:

• Cut loaf of Italian bread in half; slice through sandwich half - lengthwise, deep enough to open and fill with ingredients.
• On one side of bread - layer onion slices, tomato slices, lettuce, pepper rings, or pepperoncinis.
• Spread Italian meats and cheese, overlapping.
• Generously drizzle olive oil and add a few splashes of red wine vinegar. Add seasoning if you wish.
• Press sides of bread together and voila!
• Rhode Islanders often leave the sandwich open and place it in the oven until the cheese melts - let the temperature rise to 350 degrees.
• NOTE: After WWII, as Italian food grew in popularity in the United States and many cultures became assimilated, the use of other meats and cheeses infiltrated the grinder - turkey, roast beef, American and Swiss cheese. Even mayonnaise and mustard elbowed their way in. With the advent of chain restaurants, all sorts of grinders can be had and named for the type of bread used - baguette, ciabatta, barra, foccacia. In Rhode Island, the Italian grinder has hit the sauce big time: meatball, chicken parm, and eggplant grinders abound.