HOW TO MAKE A HOME MADE GRINDER RECIPES

Steps:

• Cook ground beef and sausage in 4-quart saucepan over medium-high heat, stirring occasionally, 15-20 minutes or until meat is browned. Drain off fat.
• Place meat, water, onions, bell peppers, tomato sauce, tomato paste, and garlic into slow cooker. Cover; cook on High heat setting 2-3 hours or on Low heat setting 5-6 hours.
• Spoon mixture into buns; top each with 2 pieces cheese.

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.